Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 486.83 Kcal (2038 kJ) | ||
| Calories from fat | 263.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.23g | 45% | |
|---|---|---|---|
| Cholesterol | 127.28mg | 42% | |
| Sodium | 391.76mg | 16% | |
| Potassium | 148.93mg | 3% | |
| Total Carbs | 33.5g | 11% | |
| Sugars | 3.03g | 12% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 19.42g | 39% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 2.9mg | 16% | |
| Calcium | 112.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 254.05 Kcal (1064 kJ) | ||
| Calories from fat | 137.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.25g | 45% | |
|---|---|---|---|
| Cholesterol | 66.42mg | 42% | |
| Sodium | 204.44mg | 16% | |
| Potassium | 77.71mg | 3% | |
| Total Carbs | 17.48g | 11% | |
| Sugars | 1.58g | 12% | |
| Dietary Fiber | 1.07g | 8% | |
| Protein | 10.13g | 39% | |
| Vitamin C | 3.5mg | 11% | |
| Iron | 1.5mg | 16% | |
| Calcium | 58.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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