Veal Scaloppini with Lemon Cream Sauce

Recipe View 10 mins Prepare the Veal: In two separate shallow dishes, place the beaten egg and breadcrumbs. Dip each veal scaloppini into the egg, ensuring it's fully coated, then press into the breadcrumbs, coating evenly. Gently shake off any excess. (Prep time: 10 minutes)

Recipe View 10 mins Sear the Scaloppini: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the breaded scaloppini in a single layer (you may need to work in batches) and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate lined with paper towels and tent loosely with foil to keep warm. (Cook time: 8-12 minutes)

Recipe View 2 mins Create the Lemon Sauce: Add lemon juice and white wine to the same skillet. Increase heat to high and bring to a boil, scraping up any browned bits from the bottom of the pan. Boil for 1 minute to reduce slightly. (Cook time: 2 minutes)

Recipe View 3 mins Thicken the Sauce: In a small bowl, dissolve cornstarch in 2 tablespoons of chicken broth. Set aside. Add the remaining chicken broth, garlic pepper, and lemon pepper to the skillet. Bring to a boil. (Cook time: 3 minutes)

Recipe View 2 mins Finish the Sauce: Stir in the cornstarch mixture and cook until the sauce thickens, about 1 minute. Remove the skillet from heat and whisk in the heavy cream until smooth and creamy. (Cook time: 2 minutes)

Recipe View 0 mins Serve: Arrange the veal scaloppini on a serving platter. Spoon the lemon cream sauce generously over the veal and serve immediately.