Veal Cutlets with Thyme Butter Sauce

234142

Course Main Dishes

Ingredients in this Recipe

1 cup dry white wine
1 cup low salt chicken broth
1/2 cup all purpose flour
1/4 cup chopped shallots
1/4 cup fresh lemon juice
1/4 cup fresh thyme leaves
18 tablespoons (about) chilled butter, cut into tablespoon size pieces, divided
2 cups panko (Japanese breadcrumbs)*
2 large eggs
2 tablespoons whipping cream
2 teaspoons chopped fresh chives
24 ounces veal scallops, pounded to 1/8 inch thickness

Recipe Preparation

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