Veal Scaloppini with Lemon Cream Sauce Recipe - Allrecipes.com
Veal Scaloppini with Lemon Cream Sauce Recipe
  • READY IN 30 mins

Veal Scaloppini with Lemon Cream Sauce

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
  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, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
  3. 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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2007

I am always looking for a different recipe for veal and this is an excellent dish. I made it for just my husband and myself, but I would definitely serve this to company. The lemon cream sauce is delicious - I made a rice pilaf that soaked up the sauce and with fresh broccoli, and a glass of crisp white wine we had ourselves a feast! Thank you for this great veal dish.

 
Most Helpful Critical Review
Dec 28, 2010

The amount of lemon was too much for me. I could barely eat it, even after trying to lean it out.

 

49 Ratings

Jun 17, 2009

Excellent. This is just a beautiful recipe that made for a beautiful dish and an outstanding meal. While I also make this with veal, in this case I used turkey cutlets, a darn convincing subtitute for pricier veal, both in appearance and taste. I floured the cutlets before dipping them in the egg and the bread crumbs. I made my own crumbs, just seasoning them with my favorite Tuscan seasoning blend. These cook in just a couple of minutes per side, so watch carefully! Once they're brown, they're done! The sauce is rich, and velvety smooth, with the flavors of the wine, chicken broth and cream blending masterfully into this simple but absolutely delicious sauce. I did add some fresh minced garlic right after removing the meat from the pan, and cut back on the lemon juice - but that's just my preference as I wanted a more subtle lemon flavor than I knew I'd get with the amount called for. I served this with "Pastachutta," also from this site. I couldn't be more impressed.

 
Oct 30, 2008

This review is for the sauce only, which I served over pasta. In Italy last June I ate a delicious lemon cream pasta, and I've been wanting to know how to do it without curdling the cream. This recipe is pretty darn close, and will be exactly what I was looking for with some adjustments next time I make it. Thank you!

 
Jan 09, 2008

The sauce by itself was very tart but when paired with the veal it worked very well. Next time I would use a sweeter wine as this may have contributed to the tartness of the sauce.

 
Aug 31, 2009

This was wonderful. I did not think I would like the lemon sauce but boy was I wrong. Thank you!

 
Dec 16, 2007

I tried this over egg noodles, with fresh broccoli. Great recipe, only I substituted light cream for heavy, for thinner sauce, but a bit lower in fat. Really enjoyed this and simple to prepare. A glass of Sauvignon Blanc complimented the meal nicely.

 
Apr 06, 2011

Absolutely delicious!!! I followed it pretty much to a T, except that I didn't use the wine-didn't have any, and I used a little less than a quarter cup lemon juice b/c of not using the wine-i didnt want the lemon to be overpowering. I also used 1/2 & 1/2 instead of heavy cream to cut back a little on fat and calories! My husband loved this as well. Served it with roasted red potatoes and asparagus. Wonderful!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 681 kcal
  • 34%
  • Carbohydrates
  • 35 g
  • 11%
  • Cholesterol
  • 239 mg
  • 80%
  • Fat
  • 45.1 g
  • 69%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 30.6 g
  • 61%
  • Sodium
  • 1012 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Baked Lemon Chicken with Mushroom Sauce

See how to make lemony chicken served with a savory mushroom sauce.

Penne with Spicy Vodka Tomato Cream Sauce

See how to make a classic vodka and tomato cream sauce with a kick.

Chicken Breasts in Caper Cream Sauce

See how to make chicken breasts in a creamy dill and caper sauce.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States