Veal Cutlets With Thyme Butter Sauce Recipes

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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

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 CUTLETS WITH OLIVE, TOMATO AND ANCHOVY SAUCE



Veal cutlets with olive, tomato and anchovy sauce image

This was in this mornings AGE weekend magazine. We can get lovely veal cutlets at the supermarket right now, and we love all the other flavours in this, so this will be dinner tomorrow night! I'd like to add, I made this and found it to be excellent.

Provided by JustJanS

Categories     Veal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 cloves garlic, minced
1 (800 g) can peeled tomatoes or 800 g vine-ripened tomatoes, peeled and de-seeded
20 black olives, stoned and chopped
8 anchovy fillets, drained and chopped
2 tablespoons chopped flat leaf parsley
1 teaspoon capers, rinsed (optional)
6 veal cutlets
2 tablespoons olive oil
10 basil leaves, finely shredded
1 tablespoon chopped flat leaf parsley

Steps:

  • Sauce: Heat the oil over a low to medium heat, and cook the garlic for 1 minute, stirring constantly.
  • Add the tomatoes, increase the heat and cook until the mixture is reduced by half, about 5 minutes.
  • Lower the heat, add the remaining sauce ingredients and cook for another 3 minutes.
  • Set aside and keep warm.
  • Cutlets: Heat the oil over a medium heat, and cook the cutlets for 3-4 minutes each side; cook for a further 2-3 minutes if you prefer the meat well done.
  • Place the cooked cutlets onto warmed serving plates, stir the basil and and parsley through the sauce and spoon a little over and around each cutlet.
  • Any remaining sauce can be frozen for later use.

Nutrition Facts : Calories 134.9, Fat 11.4, SaturatedFat 1.6, Cholesterol 4.5, Sodium 331.7, Carbohydrate 6.8, Fiber 2.3, Sugar 3.5, Protein 3.1

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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.
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