Veal Scaloppini with Lemon Cream Sauce

By suepeasley

Ingredients

• 8 veal cutlets
• 1 egg
• 1 1/2 cups italian bread crumbs
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup white wine
• 1 TBSP cornstarch
• 1 (15 oz.) can chicken broth
• 1/4 tsp of each garlic salt and lemon pepper
• 1 cup heavy cream

Preparation

Step 1

Dip veal into the beaten egg, then press into the bread crumbs.
Heat oil and add veal cook about 4 min. on each side, until no longer pink.
Pour in lemon juice and white wine. Increase heat and bring to boil. Add cornstarch in about 2 TBSP of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic and lemon pepper. 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 and whisk in the heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.