Veal Cutlets with Thyme Butter Sauce

Veal Cutlets with Thyme Butter Sauce
Photo by Pornchai Mittongtare


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

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


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