Heat oil in a large skillet over medium-high heat. 

Add schnitzel, 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 on top to serve.

Serve with a side dish of potatoes, pasta, vegetables and/or rice