Veal Cutlets with Thyme Butter Sauce

Veal Cutlets with Thyme Butter Sauce
Photo by Pornchai Mittongtare


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

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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