SAUCES FOR VEAL CUTLETS RECIPES

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VEAL CUTLETS WITH THYME BUTTER SAUCE RECIPE | EPICURIOUS



Veal Cutlets with Thyme Butter Sauce Recipe | Epicurious image

If you can't find panko, cut the crust off slices of country-style bread, tear the bread into pieces, and grind it coarsely in a processor. Dry the crumbs in a 250°F oven. Do not use store-bought breadcrumbs, which have too fine a texture and give a less crispy result. What to drink: Either a dry rosé from the south of France or a full-bodied, oak-aged Chardonnay would work here.

Provided by Suzanne Tracht

Yield Makes 4 servings

Number Of Ingredients 12

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

Steps:

  • 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. Whisk in cream. 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.

VEAL SCALOPPINI WITH LEMON CREAM SAUCE RECIPE | ALLRECIPES



Veal Scaloppini with Lemon Cream Sauce Recipe | Allrecipes image

A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.

Provided by tlthompson

Categories     Everyday Cooking

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 11

8 (2 ounce) pieces veal scaloppini
1 egg, beaten
1?½ cups Italian bread crumbs
¼ cup olive oil
¼ cup fresh lemon juice
¼ cup white wine
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
¼ teaspoon garlic pepper
¼ teaspoon lemon pepper
1 cup heavy cream

Steps:

  • Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
  • Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

Nutrition Facts : Calories 681.2 calories, CarbohydrateContent 35 g, CholesterolContent 232.7 mg, FatContent 45.1 g, FiberContent 1.9 g, ProteinContent 30.6 g, SaturatedFatContent 18.6 g, SodiumContent 1012.4 mg, SugarContent 3.7 g

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