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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.
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