Veal Scaloppini with Lemon Cream Sauce

How to cook Veal Scaloppini with Lemon Cream Sauce

Ingredients: 8 (2 ounce) pieces veal scaloppini 1 egg, beaten 1 1/2 cups Italian bread crumbs 1/4 cup olive fuel 1/4 cup fresh lemon vigour 1/4 cup white wine 1 tablespoon cornstarch 1 (15 ounce) can chicken bouillon 1/4 teaspoon garlic scatter 1/4 teaspoon lemon dot 1 cup heavy cream

Directions: Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off remaining, and set aside. Heat olive oil in a large skillet over medium-high rouse. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the centre, relative to 4 minutes per side. Remove to a paper towel lined print, and keep tender. Pour in lemon juice and white wine. Increase heat to intoxicated, and bring to a pustule. Boil because of 1 insignificant. Dissolve the cornstarch in all over 2 tablespoons of chicken consomm, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon speckle, and bring to a carbuncle. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and scram, on every side 1 hep. Remove the sauce from the zealousness, then whisk in heavy cream. Place the veal on a serving salver, and pour sauce overtop to oblige.


Servings Per Plan: 4

Amount Per Serving

Calories: 681

Total Fat: 45.1g Cholesterol: 239mg Sodium: 1012mg Total Carbs: 35g Dietary Fiber: 1.9g Protein: 30.6g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving exchange for:4 peoples

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