Veal Cutlets with Thyme Butter Sauce
Veal Cutlets with Thyme Butter Sauce might be just the main course you are searching for. This recipe makes 4 servings with 995 calories, 43g of protein, and 70g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. Only Head to the store and pick up low-salt chicken broth, veal scallops, whipping cream, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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 hours ahead. Cover and chill.)
Place wine, broth, lemon juice, thyme, and shallots in heavy large skillet. Cook over medium heat until liquid is reduced almost to glaze, about 10 minutes.
Add 10 tablespoons butter, 2 tablespoons at a time, whisking constantly and blending well between additions.
Remove from heat. Cover to keep sauce warm.
Preheat oven to 200°F. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches and adding more butter by tablespoonfuls as needed, cook veal until brown and cooked through, about 2 minutes per side.
Transfer to another rimmed baking sheet and place in oven to keep warm.
Gently rewarm sauce over medium-low heat, stirring constantly. Divide veal among 4 plates.
Drizzle sauce over veal, sprinkle with chives, and serve.
*Available at many supermarkets and at Asian markets.