Crumbed Veal Scaloppini

    30 minutes

    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.

    67 people made this

    Serves: 4 

    • 8 (60g) pieces veal scaloppini
    • 1 egg, beaten
    • 1 1/2 cups breadcrumbs
    • 1/4 cup olive oil
    • 1/4 cup fresh lemon juice
    • 1/4 cup white wine
    • 1 tablespoon cornflour
    • 470g chicken stock
    • 1/4 teaspoon garlic pepper
    • 1/4 teaspoon lemon pepper
    • 1 cup heavy cream

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Dip veal into the beaten egg then press into the breadcrumbs. Gently shake off excess then set aside.
    2. 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.
    3. 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.
    4. 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.

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    Reviews in English (52)


    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)