Veal Scaloppini with Lemon Cream

Veal Scaloppini with Lemon Cream

8 pieces veal for scaloppini
1 egg, beaten
1 1/2 cups seasoned bread crumbs
1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 cup white wine
1 tablespoon cornstarch
1 - 15 oz. can chicken broth
1/4 teaspoon garlic pepper
1 cup heavy cream

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 veal and cook until golden brown on both sides and no longer pink on the inside, about 4 minutes per side. Remove and drain on a paper towel lined plate; keep warm. Pour in lemon juice and white wine. Increase heat to high and bring to a 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 bring to a boil again. 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 and whisk in heavy cream. Place veal on a serving platter and pour sauce over the veal.

Footnotes - I serve this over bowtie pasta...yummy! Also, instead of breadcrumbs, you can dredge the veal in flour. It makes the dish a little lighter also.