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8 pieces veal scaloppini
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1 egg, beaten
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160 gm bread crumbs
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60 ml olive oil
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60 ml fresh lemon juice
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8 gm cornstarch
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1 cup chicken broth
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200 ml heavy cream
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Pepper to taste
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Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
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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.
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Pour in lemon juice. 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.
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Pour the remaining chicken broth into the skillet, season with 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.
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