Lemon Cream Veal Scaloppini

Follow our step-by-step guide on how to make Lemon Cream Veal Scaloppini.

1. Step 1

   Begin by preparing two shallow bowls: one filled with beaten egg and the other with breadcrumbs.

2. Step 2

   Take each piece of veal, dip it into the egg, allowing any excess to drip off, then press it firmly into the breadcrumbs for an even coating.

3. Step 3

   Set the coated veal aside.

4. Step 4

   In a large skillet, heat olive oil over medium-high heat.

5. Step 5

   Once hot, add the breaded veal scaloppini and cook for 3 to 4 minutes on each side, until they achieve a beautiful golden brown and are cooked through.

6. Step 6

   Once done, transfer the veal to a plate lined with paper towels and cover lightly with foil to keep warm.

7. Step 7

   In the same skillet, pour in lemon juice and white wine, increasing the heat to high.

8. Step 8

   Bring this mixture to a boil for about a minute.

9. Step 9

   While it bubbles, dissolve cornstarch in 2 tablespoons of chicken broth and set it aside.

10. Step 10

    Add the remaining chicken broth along with garlic pepper and lemon pepper to the skillet, bringing it to a boil once more.

11. Step 11

    Stir in the dissolved cornstarch and cook for roughly a minute, or until the sauce thickens to your desired consistency.

12. Step 12

    Remove the skillet from heat and whisk in heavy cream until the sauce is smooth and well blended.

13. Step 13

    Finally, arrange the veal on a serving platter, generously drizzle with the luscious lemon cream sauce, and serve immediately for a delightful dining experience.

14. Step 14

    Enjoy the burst of flavors that will transport you to a sunny Italian trattoria with every bite.