Veal Cutlets with Thyme Butter Sauce

Veal Cutlets with Thyme Butter Sauce
Photo by Pornchai Mittongtare


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

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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