Steps to Make Veal Knuckle Recipe

Veal Scaloppini With Lemon Cream Sauce

Preheat the oven to 150°c (302°f).

Recipe Summary Veal Scaloppini With Lemon Cream Sauce

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

Ingredients | Veal Knuckle Recipe

8 (2 ounce) pieces veal scaloppini

1 egg, beaten

1 ½ cups Italian bread crumbs

¼ cup olive oil

¼ cup fresh lemon juice

¼ cup white wine

1 tablespoon cornstarch

1 (15 ounce) can chicken broth

¼ teaspoon garlic pepper

¼ teaspoon lemon pepper

1 cup heavy cream

Directions

Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.

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.

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.

Info | Veal Knuckle Recipe

prep: 15 mins cook: 15 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Veal Scaloppini With Lemon Cream Sauce

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