VEAL SCALOPPINI WITH LEMON CREAM SAUCE RECIPE | ALLRECIPES
A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.
Provided by tlthompson
Categories Everyday Cooking
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and 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, and keep warm.
- Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and 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, and pour sauce overtop to serve.
Nutrition Facts : Calories 681.2 calories, CarbohydrateContent 35 g, CholesterolContent 232.7 mg, FatContent 45.1 g, FiberContent 1.9 g, ProteinContent 30.6 g, SaturatedFatContent 18.6 g, SodiumContent 1012.4 mg, SugarContent 3.7 g
VEAL FORESTIERE RECIPE | ALLRECIPES
Breaded veal cutlets with a Marsala mushroom sauce - delicious!
Provided by Bobbi
Categories Everyday Cooking
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Lightly flour veal cutlets, and shake off the excess. Melt butter in a large skillet over medium-high heat. Place cutlets in pan, and cook 1 to 2 minutes per side, until browned and nearly cooked through. Remove veal from pan, and set aside.
- Saute garlic and shallots in skillet until shallots are tender. Stir in mushrooms, and continue to cook until mushrooms begin to sweat. Pour in the wine; cook 2 to 3 minutes more, stirring with a spoon to scrape the bottom of the pan. Pour in stock, and simmer 5 to 10 minutes, or until liquid begins to reduce.
- Return veal to pan with artichokes, and cook until heated through. Season with salt and pepper. To serve, arrange the veal on plates, and spoon the sauce over.
Nutrition Facts : Calories 260.6 calories, CarbohydrateContent 19 g, CholesterolContent 70.8 mg, FatContent 10.5 g, FiberContent 2.9 g, ProteinContent 18 g, SaturatedFatContent 5.2 g, SodiumContent 577.8 mg, SugarContent 1.9 g
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