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Veal Scallopini with Lemon Cream Sauce
Zoey

Veal Scallopini with Lemon Cream Sauce

Crispy, golden veal cutlets coated in a velvety, lemony cream sauce—rich, tangy, and ready in 30 minutes. A restaurant-quality dish made effortlessly at home!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 510
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 large egg, beaten
  • 1.5 cups Italian breadcrumbs
  • 8 pieces veal scallopini, pounded thin (2 ounces each)
  • 0.25 cups olive oil
  • 0.25 cups fresh lemon juice (about 2 lemons)
  • 0.25 cups dry white wine
  • 1 tablespoon cornstarch
  • 1 can (15-ounce) chicken broth, divided
  • 0.25 teaspoon garlic pepper
  • 0.25 teaspoon lemon pepper
  • 1 cup heavy cream
  • optional Lemon zest, minced garlic, parsley, sautéed mushrooms

Equipment

  • Skillet

Method
 

Instructions
  1. Place beaten egg and breadcrumbs in two shallow bowls.
  2. Dip each veal cutlet in egg, then coat in breadcrumbs, pressing gently so the crumbs stick. Shake off any excess.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Add breaded veal and cook until golden brown and cooked through, about 3-4 minutes per side.
  5. Transfer to a paper towel–lined plate and tent lightly with foil.
  6. To the same skillet, add lemon juice and white wine. Turn heat to high and boil for 1 minute.
  7. Dissolve cornstarch in 2 tablespoons of chicken broth and set aside.
  8. Add remaining broth, garlic pepper, and lemon pepper to skillet; bring to a boil.
  9. Whisk in the cornstarch mixture and cook until sauce thickens, about 1 minute.
  10. Remove from heat and whisk in heavy cream until smooth and velvety.
  11. Arrange veal on plates or a platter, pour lemon cream sauce over top, and garnish with lemon zest, parsley, or sautéed mushrooms if desired.