Veal Cutlets With Thyme Butter Sauce Food

VEAL CUTLETS WITH THYME BUTTER SAUCE

Veal Cutlets with Thyme Butter Sauce image

Provided by Suzanne Tracht

Categories Milk/Cream Beef Herb Christmas Lunch Lemon Veal Fall Winter Family Reunion Thyme Chive Shallot Bon Appétit Sugar Conscious

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

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.

PORK (OR VEAL) CUTLETS WITH BALSAMIC SAUCE

Pork (or veal) Cutlets with Balsamic Sauce image

A very quick and flavorful dish. The recipe was shared on another cooking website and has been a hit in our family.

Provided by PanNan

Categories Veal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup breadcrumbs
vegetable oil
4 (4 ounce) pork cutlets or 4 (4 ounce) veal cutlets, pounded thin
2 tablespoons butter
2 cloves garlic, minced
4 sage leaves, chopped
2/3 cup chicken broth
1 teaspoon brown sugar
2 tablespoons balsamic vinegar
parmesan cheese, shavings

Steps:

Spread the breadcrumbs on a piece of wax paper.
Press both sides of the cutlets into the breadcrumbs, until coated.
Heat a large skillet over medium-high heat.
Add a little oil and cook the cutlets on each side until lightly browned and cooked.
You may need to add a little oil to brown the other side.
Stir the butter, garlic, and sage into the skillet.
Cook for a minute.
Add the chicken broth and sugar.
Let it simmer down to about 1/3 cup.
Add the vinegar and simmer a minute more.
Pour the sauce over the cutlets and serve.
If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.

Nutrition Facts : Calories 536.9, Fat 21.2, SaturatedFat 10.5, Cholesterol 180.2, Sodium 665.1, Carbohydrate 25.7, Fiber 1.3, Sugar 6.6, Protein 56.5

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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. DO AHEAD Can be prepared 2 hours ahead. Cover and chill.
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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.

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