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Ingredients

8 (2 ounce) pieces veal scaloppini 1 egg, beaten 1 ½ cups Italian bread crumbs ¼ cup olive oil ¼ cup fresh lemon juice ¼ cup white wine 1 tablespoon cornstarch 1 (15 ounce) can chicken broth ¼ teaspoon garlic pepper ¼ teaspoon lemon pepper 1 cup heavy cream

Nutrition Info

681.2 calories carbohydrate: 35 g cholesterol: 232.7 mg fat: 45.1 g fiber: 1.9 g protein: 30.6 g saturatedFat: 18.6 g servingSize: - sodium: 1012.4 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

4 servings

A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.