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

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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