Tuesday, November 13, 2007

Veal Cutlets with Thyme Butter Sauce

One of my favorite foods is Wiener Schnitzel, so while looking around I found this recipe which is very similar, except it is with a very tasty sauce. And instead of frying it with oil, it's cooked in butter.

This sauce uses a lot of butter, but because you just drizzle it I didn't change the recipe at all. If you think you need less fat use a butter substitute which should work just fine. Or you could try to use less butter; you will need to eyeball it.

Some changes that I did was using less lemon since I don't like too much lemony taste, but if you love the tangy lemon taste, go ahead and use what the recipe suggests.

I didn't add the whipping cream like the recipe suggested when making the sauce the first time. I did add it when reheating the sauce. That way the sauce stayed together.

I read that you can use pork cutlets just as well as veal cutlets, but I haven't tried it just yet. This recipe was from Bon Appetit.

We had this with some red vine which made the meal heavenly. I definitely suggest it:)


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

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.) (I definitely advise to keep the breaded veals in the fridge for about 2 hours, it helps adhere the breadcrumbs, and will stay on while cooking.)

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 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. 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.

Makes 4 servings.

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