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
  • 18 tablespoons butter
  • ¼ cup fresh lemon juice
  • 2 cups panko (Japanese breadcrumbs)
  • 1 cup dry white wine
  • 1 cup low-salt chicken broth
  • + 5 more ingredients
    • ½ cup all purpose flour
    • ¼ cup fresh thyme leaves
    • 2 large eggs
    • 2 teaspoons fresh chives
    • ¼ cup shallots

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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