Veal Scaloppini with Lemon Cream Sauce

Ingredients

• 1 large egg , beaten
• 1.5 cups Italian breadcrumbs
• 8 pieces veal scaloppini , 2 ounce
• 0.25 cups olive oil
• 0.25 cups fresh lemon juice
• 0.25 cups white wine
• 1 tablespoon cornstarch
• 1 can chicken broth , 15 ounce
• 0.25 teaspoons garlic pepper
• 0.25 teaspoons lemon pepper
• 1 cup heavy cream

Instructions

1. 1

   Put egg and breadcrumbs in two separate shallow bowls. Dip veal into beaten egg, then press into breadcrumbs. Gently shake off excess, and set aside.

2. 2

   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, 3 to 4 minutes per side. Remove to a paper-towel-lined plate. Tent lightly with foil to keep warm.

3. 3

   Add lemon juice and white wine to the skillet. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve cornstarch in 2 tablespoons chicken broth and set aside. Add remaining chicken broth, garlic pepper, and lemon pepper to the skillet. Bring to a boil.

4. 4

   Stir in dissolved cornstarch, and cook until sauce thickens, about 1 minute. Remove sauce from heat, then whisk in heavy cream. Place veal on a serving platter, top with sauce, and serve.