Veal Cutlets with Thyme Butter Sauce

Veal Cutlets with Thyme Butter Sauce
Photo by Pornchai Mittongtare


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

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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