Crumbed Veal Scaloppini

Crumbed Veal Scaloppini


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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.


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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