Dip veal into the beaten egg then press into the breadcrumbs. Gently shake off excess then set aside.
Heat olive oil in a large frying pan over medium-high heat. Add crumbed scaloppini. 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. Keep warm.
Pour in lemon juice and white wine. Increase heat to high then bring to a boil. Boil for 1 minute. Dissolve the cornflour in about 2 tablespoons of chicken stock, set aside. Pour the remaining chicken stock into the frying pan, season with garlic pepper and lemon pepper then bring to a boil.
Once the sauce is boiling, stir in the dissolved cornflour. 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 then pour sauce over top to serve.