Lemon Cream Veal Scaloppini

Prepare the coating station by placing egg in one shallow dish and breadcrumbs in another. Dip each piece of veal into the beaten egg, coating it evenly, then roll it in the breadcrumbs to coat. Gently remove any excess crumbs and set the breaded veal aside for now.

Heat a generous amount of olive oil in a large skillet over medium-high heat. Add the breaded veal scaloppini to the skillet and cook until they are golden brown on both sides and cooked through, about 3-4 minutes per side. Transfer the veal to a paper-towel-lined plate and cover it with foil to keep warm.

Next, add some lemon juice and white wine to the skillet. Increase the heat to high and bring the mixture to a boil. Let it boil for about 1 minute.

In a small bowl, whisk together 2 tablespoons of chicken broth and cornstarch until the mixture is smooth. Set it aside for now. Add the remaining chicken broth, minced garlic, and lemon pepper to the skillet. Bring the mixture to a boil.

Now, stir in the dissolved cornstarch mixture and cook until the sauce thickens, about 1 minute. Remove the sauce from heat and whisk in some heavy cream to give it a rich texture. Arrange the veal on a serving platter, spoon the sauce over the top, and serve immediately.