Veal Scaloppini with Lemon Cream Sauce

Veal Scaloppini with Lemon Cream Sauce

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tlthompson 0

"A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish."
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30 m servings 681 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 681 kcal
  • 34%
  • Fat:
  • 45.1 g
  • 69%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 233 mg
  • 78%
  • Sodium:
  • 1012 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 51 Ratings

Most helpful positive review

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...

Most helpful critical review

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

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...

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 subtitu...

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 ...

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.

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 ...

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

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. ...

made this for mothers day, as recipe was, and it turned out awsome. I served it with fresh pasta. everyone loved it!

Very good. I used pork tenderloin instead of veal. Sliced and tenderized. I also used panko breadcrumbs instead of italian. I cut back on the lemon juice a little since a lot of people said ...

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