If you’ve ever dreamed of serving up a plate of restaurant-worthy veal in your own kitchen—but didn’t want to break a sweat or break the bank—let me introduce you to your new weeknight (or special occasion) superstar: veal scallopini with lemon cream sauce.
Picture this: crispy, golden cutlets of tender veal, cloaked in a silky, lemony cream sauce that’s equal parts rich, tangy, and totally irresistible. Your picky eaters will demolish it, your dinner guests will demand seconds, and you? You’ll look like a total kitchen genius (with zero stress).
Why You’ll Love Veal Scallopini with Lemon Cream Sauce
- Ready in half an hour: Minimal prep, quick cook time, and super easy cleanup.
- Crispy, tender, and fancy: Breaded veal gets golden and stays juicy, thanks to a quick pan-fry.
- The sauce is everything: Lemon cream brings major cozy vibes, with just enough tang to keep things light.
- Perfect for pasta: Try it with mushroom ravioli, linguine, or a fluffy rice pilaf.
- Versatile: Works with chicken or turkey cutlets, too!
Ingredients You’ll Need
For the Veal:
- Egg, beaten
- Italian breadcrumbs
- Veal scallopini, pounded thin
- Olive oil
For the Lemon Cream Sauce:
- Fresh lemon juice
- Dry white wine
- Cornstarch
- Chicken broth
- Garlic pepper
- Lemon pepper
- Heavy cream
Optional Add-Ins:
- Lemon zest
- Minced garlic or fresh parsley
For precise amounts, check the recipe card at the end of the post.
Pro Tips for Scallopini Perfection
1. Pound your veal thin.
Thinner cutlets cook super quickly and stay juicy. If your veal is thick, sandwich it between sheets of plastic wrap and give it a few gentle whacks with a rolling pin or meat mallet.
2. Don’t rush the breading.
Dip each piece in beaten egg, then breadcrumbs—press gently so the coating sticks. Shake off any excess.
3. Get the pan hot.
You want your oil shimmering before adding veal for the crispiest, most golden crust.
4. Sauce timing is everything.
The lemon cream sauce comes together right in the same pan—just whisk, simmer, and pour.
5. Play with the flavors.
Like it extra tangy? Add a little lemon zest. Want a mellower flavor? Swap half and half for the cream or reduce the lemon juice slightly.
Ingredient Swaps & Variations
- No veal? Chicken or turkey cutlets work perfectly.
- No white wine? Sub in extra chicken broth or a splash of water.
- Lighter sauce? Use half and half or evaporated milk instead of heavy cream.
- Low-carb? Skip the breadcrumbs and pan-sear the veal with salt and pepper only.
- Extra flavor? Add sautéed mushrooms or capers to the sauce.
How to Store & Reheat Leftovers
- Store leftover veal and sauce separately in airtight containers in the fridge for up to 3 days.
- Reheat veal in a 300°F oven, covered with foil, until hot. Warm sauce gently in a pan, whisking well.
- If sauce thickens too much, add a splash of broth or water to loosen it up.
What to Serve with Veal Scallopini
- Mushroom ravioli: The classic combo!
- Buttered pasta or rice pilaf: Soaks up every drop of that creamy sauce.
- Sautéed green beans or broccoli: For a bright, crunchy contrast.
- Crisp white wine: To match the lemony vibes.
FAQ
Definitely! Thin chicken breasts or cutlets are a great swap—just pound them to even thickness for quick cooking.
Absolutely. Substitute with more chicken broth or a splash of water.
Let it simmer a minute longer, or whisk in a little extra cornstarch slurry (cornstarch mixed with cold broth or water).
It’s best served fresh for max crispiness, but you can bread the cutlets ahead and refrigerate until ready to cook.
Veal Scallopini with Lemon Cream Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Crispy, golden veal cutlets coated in a velvety, lemony cream sauce—rich, tangy, and ready in 30 minutes. A restaurant-quality dish made effortlessly at home!
Ingredients
- 1 large egg, beaten
- 1 ½ cups Italian breadcrumbs
- 8 (2-ounce) pieces veal scallopini, pounded thin
- ¼ cup olive oil
- ¼ cup fresh lemon juice (about 2 lemons)
- ¼ cup dry white wine
- 1 tablespoon cornstarch
- 1 (15-ounce) can chicken broth, divided
- ¼ teaspoon garlic pepper
- ¼ teaspoon lemon pepper
- 1 cup heavy cream
- Optional: Lemon zest, minced garlic, parsley, sautéed mushrooms
Instructions
- Place beaten egg and breadcrumbs in two shallow bowls.
- Dip each veal cutlet in egg, then coat in breadcrumbs, pressing gently so the crumbs stick. Shake off any excess.
- Heat olive oil in a large skillet over medium-high heat.
- Add breaded veal and cook until golden brown and cooked through, about 3-4 minutes per side.
- Transfer to a paper towel–lined plate and tent lightly with foil.
- To the same skillet, add lemon juice and white wine. Turn heat to high and boil for 1 minute.
- Dissolve cornstarch in 2 tablespoons of chicken broth and set aside.
- Add remaining broth, garlic pepper, and lemon pepper to skillet; bring to a boil.
- Whisk in the cornstarch mixture and cook until sauce thickens, about 1 minute.
- Remove from heat and whisk in heavy cream until smooth and velvety.
- Arrange veal on plates or a platter, pour lemon cream sauce over top, and garnish with lemon zest, parsley, or sautéed mushrooms if desired.
Notes
Pound veal thin for the juiciest results. Use chicken or turkey as a substitute. Adjust lemon juice for tanginess and swap heavy cream for half and half if you prefer a lighter sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 2g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg
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