Can I use chicken instead of veal?

Definitely! Thin chicken breasts or cutlets are a great swap—just pound them to even thickness for quick cooking.

Can I make this without wine?

Absolutely. Substitute with more chicken broth or a splash of water.

My sauce is too thin—what do I do?

Let it simmer a minute longer, or whisk in a little extra cornstarch slurry (cornstarch mixed with cold broth or water).

Can I make this ahead?

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

Name: Veal Scallopini with Lemon Cream Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 large egg, beaten; 1 1/2 cups Italian breadcrumbs; 8 (2-ounce) pieces veal scallopini, pounded thin; 1/4 cup olive oil; 1/4 cup fresh lemon juice (about 2 lemons); 1/4 cup dry white wine; 1 tablespoon cornstarch; 1 (15-ounce) can chicken broth, divided; 1/4 teaspoon garlic pepper; 1/4 teaspoon lemon pepper; 1 cup heavy cream; Optional: Lemon zest, minced garlic, parsley, sautéed mushrooms

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

Scale

1 large egg, beaten
1 1/2 cups Italian breadcrumbs
8 (2-ounce) pieces veal scallopini, pounded thin
1/4 cup olive oil
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup dry white wine
1 tablespoon cornstarch
1 (15-ounce) can chicken broth, divided
1/4 teaspoon garlic pepper
1/4 teaspoon lemon pepper
1 cup heavy cream
Optional: Lemon zest, minced garlic, parsley, sautéed mushrooms

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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