Veal Scaloppini with Lemon Cream Sauce

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.