Crumbed veal scaloppini fried then smothered in a tasty lemon cream sauce to serve. Tastes great with a side of mashed potatoes and your favourite vegetable.
I am always looking for a different recipe for veal and this is an excellent dish. I made it for just my husband and myself, but I would definitely serve this to company. The lemon cream sauce is delicious - I made a rice pilaf that soaked up the sauce and with fresh broccoli, and a glass of crisp white wine we had ourselves a feast! Thank you for this great veal dish. - 01 Nov 2007 (Review from Allrecipes USA and Canada)
Excellent. This is just a beautiful recipe that made for a beautiful dish and an outstanding meal. While I also make this with veal, in this case I used turkey cutlets, a darn convincing subtitute for pricier veal, both in appearance and taste. I floured the cutlets before dipping them in the egg and the bread crumbs. I made my own crumbs, just seasoning them with my favorite Tuscan seasoning blend. These cook in just a couple of minutes per side, so watch carefully! Once they're brown, they're done! The sauce is rich, and velvety smooth, with the flavors of the wine, chicken broth and cream blending masterfully into this simple but absolutely delicious sauce. I did add some fresh minced garlic right after removing the meat from the pan, and cut back on the lemon juice - but that's just my preference as I wanted a more subtle lemon flavor than I knew I'd get with the amount called for. I served this with "Pastachutta," also from this site. I couldn't be more impressed. - 16 Jun 2009 (Review from Allrecipes USA and Canada)
This review is for the sauce only, which I served over pasta. In Italy last June I ate a delicious lemon cream pasta, and I've been wanting to know how to do it without curdling the cream. This recipe is pretty darn close, and will be exactly what I was looking for with some adjustments next time I make it. Thank you! - 30 Oct 2008 (Review from Allrecipes USA and Canada)