Veal Cutlets with Thyme Butter Sauce

Veal Cutlets with Thyme Butter Sauce
Photo by Pornchai Mittongtare


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