Veal Cutlets with Thyme Butter Sauce

Ingredients for Veal Cutlets with Thyme Butter Sauce

• 675g veal scallops, pounded to 1/8-inch thickness

• 250g panko (Japanese breadcrumbs)*

• 120ml farina normale

• 2 uova grandi

• 240ml vino bianco secco

• 240ml brodo di pollo a basso contenuto di sale

• 1/4 di tazza di succo di limone fresco

• 1/4 tazza di foglie di timo fresco

• 1/4 cup chopped shallots

• 275ml (about) chilled butter, cut into tablespoon-size pieces, divided

• 2 tablespoons whipping cream

• 2 cucchiaini di erba cipollina fresca tritata

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 150ml 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 93°C. 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.

Avvertenza

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