Veal Cutlets With Thyme Butter Sauce
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
45
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
All-Purpose Flour2 large
Egg1 cup
White Wine (dry)1 cup
Lemon Juice (fresh)1 cup
Thyme Leaves (fresh)1 cup
Shallot (chopped)2 tbsps
Whipping Cream2 tsps
Chives (chopped fresh)Directions:
1
Sprinkle veal with salt and pepper
2
Place panko in large shallow bowl
3
Place flour in medium bowl
4
Beat eggs just to blend in another medium bowl
5
Working in batches, coat veal cutlets in flour, then egg, then panko, pressing gently to adhere
6
Place on rimmed baking sheet
7
(Can be prepared 2 hours ahead
8
Cover and chill
9
) Place wine, broth, lemon juice, thyme, and shallots in heavy large skillet
10
Cook over medium heat until liquid is reduced almost to glaze, about 10 minutes
11
Add 10 tablespoons butter, 2 tablespoons at a time, whisking constantly and blending well between additions
12
Whisk in cream
13
Remove from heat
14
Cover to keep sauce warm
15
Preheat oven to 200°F
16
Melt 2 tablespoons butter in heavy large skillet over medium-high heat
17
Working in batches and adding more butter by tablespoonfuls as needed, cook veal until brown and cooked through, about 2 minutes per side
18
Transfer to another rimmed baking sheet and place in oven to keep warm
19
Gently rewarm sauce over medium-low heat, stirring constantly
20
Divide veal among 4 plates
21
Drizzle sauce over veal, sprinkle with chives, and serve
22
Sprinkle veal with salt and pepper
23
Place panko in large shallow bowl
24
Place flour in medium bowl
25
Beat eggs just to blend in another medium bowl
26
Working in batches, coat veal cutlets in flour, then egg, then panko, pressing gently to adhere
27
Place on rimmed baking sheet
28
(Can be prepared 2 hours ahead
29
Cover and chill
30
) Place wine, broth, lemon juice, thyme, and shallots in heavy large skillet
31
Cook over medium heat until liquid is reduced almost to glaze, about 10 minutes
32
Add 10 tablespoons butter, 2 tablespoons at a time, whisking constantly and blending well between additions
33
Whisk in cream
34
Remove from heat
35
Cover to keep sauce warm
36
Preheat oven to 200°F
37
Melt 2 tablespoons butter in heavy large skillet over medium-high heat
38
Working in batches and adding more butter by tablespoonfuls as needed, cook veal until brown and cooked through, about 2 minutes per side
39
Transfer to another rimmed baking sheet and place in oven to keep warm
40
Gently rewarm sauce over medium-low heat, stirring constantly
41
Divide veal among 4 plates
42
Drizzle sauce over veal, sprinkle with chives, and serve
43
*Available at many supermarkets and at Asian markets
44
*Available at many supermarkets and at Asian markets