Veal Cutlets with Thyme Butter Sauce

Veal Cutlets with Thyme Butter Sauce
Photo by Pornchai Mittongtare


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