Veal Scaloppini With Lemon Cream Sauce Recipes

Steps:

• 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.

Steps:

• Sprinkle the veal with salt and pepper. Melt 1/2 tablespoon of butter with 2 teaspoons of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the veal and saute until just cooked through and golden, about 45 to 60 seconds per side. Transfer the veal to a platter and tent with foil to keep it warm. Repeat with the remaining veal, adding more butter and oil to the pan as necessary.
• Melt 1 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and saute until the mushrooms are golden brown, about 8 minutes. Add the wine, broth and saffron, and simmer until the liquid is reduced by half, about 5 minutes. Add the cream and boil until the sauce thickens slightly, stirring often, about 4 minutes. Add the peas and return the sauce to a simmer. Season the sauce, to taste, with salt and pepper.
• Pour the sauce over the veal and serve with lemon wedges.

Steps:

• Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.

Steps:

• In shallow dish, mix flour and garlic salt. Coat veal with flour mixture.
• In 10-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook half of the veal in oil about 5 minutes, turning once, until brown. Remove veal; keep warm. Repeat with remaining oil and veal. Drain any remaining oil and overly browned particles from skillet.
• Add butter, wine and lemon juice to skillet. Heat to boiling, scraping any remaining brown particles from skillet. Boil until liquid is reduced by about half and mixture has thickened slightly. Pour over veal. Serve with lemon wedges.

Steps:

• Partially freeze the veal; slice very thinly across the grain into bite-size strips. In a mixing bowl comgine the lemon juice or brandy, salt and pepper; add the veal strips and toss to coat evenly. Let stand 10 minutes.
• In a large skillet, cook the veal, half at a time in 2 tbsp hot butter or margarine for 2 minutes at medium heat. Transfer to a heated serving platter; keep warm. Repeat with the rest of the veal.
• For the sauce, in the same skillet cook shallots in the 1 tbsp hot butter until tender but not brown. Add the wine and bring to boiling, stirring constantly; cook for 3 minutes or until it is reduced to 1/4 cup mixture.
• Gradually add the whipping cream, stirring constantly. Stir in the veal strips; heat through but do not boil. Serve immediately with the Fried Potato Cake or mashed potatoes.

Steps:

• Sprinkle the meat with salt and pepper.
• Melt 1/2 T Butter and 2 tsp of oil in heavy frying pan over high heat.
• Working in batches, add meat and saute until just cooked through and golden, about 45-60 seconds per side.
• Transfer to a platter and tent with foil to keep warm. Repeat with more butter and oil as necessary.
• Melt 1 T butter and add 1 T oil in same pan over high heat. Add the mishrooms and shallots, sprinkle with salt and pepper and saute until mushrooms are golden brown, about 8 minutes.
• Add wine, broth and saffron and simmer until the liquid is reduced by half, about 5 minutes.
• Add cream and boil until the sauce thickens slightly, stirring often, about 4 minutes.
• Add peas and return the sauce to a simmer.
• Season sauce with salt & pepper to taste.
• Pour sauce over scaloppini and serve with lemon wedges.