Veal Cutlets with Thyme Butter Sauce

Ingredients

• 1 cup low-salt chicken broth
• ¼ cup fresh lemon juice
• 24 ounces veal scallops, pounded to 1/8-inch thickness
• 2 cups panko (Japanese breadcrumbs)
• ½ cup all purpose flour
• 2 large eggs
• 1 cup dry white wine
• + 5 more ingredients
• • ¼ cup fresh thyme leaves
  • ¼ cup shallots
  • 18 tablespoons butter
  • 2 tablespoons whipping cream
  • 2 teaspoons fresh chives

Sprinkle veal with salt and pepper. Place panko in large shallow bowl. Place flour in medium bowl. Beat eggs just to blend in another medium bowl. Working in batches, coat veal cutlets in flour, then egg, then panko, pressing gently to adhere. Place on rimmed baking sheet. (Can be prepared 2 hour...

View full recipe at Epicurious