Veal with Lemon Cream Sauce

vealplate

 

Veal with Lemon Cream Sauce

1 lb veal cutlets, pounded to 1/8 inch thickness (you could use pork if you are not a veal eater)

2 tablespoons butter

2 cups Panko

2/3 cup flour

2 large eggs

1 cup dry white wine

1 cup chicken broth

¼ cup lemon juice

1 tablespoon Thyme

¼ cup chopped green onion

10 tablespoons butter

¼ cup whipping cream

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Put Panko on one plate, flower on another, and beaten eggs in a bowl. Salt and pepper the veal. Cover the veal with flour, dip in the egg, and press into the Panko. Put it on a plate or baking sheet, cover and chill.

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In a saucepan, add wine, broth, lemon juice, thyme, and onion. Simmer until reduced – 10 to 15 minutes. Add butter 2 tablespoons at a time, stirring constantly. Add cream to thicken and remove from heat.

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Melt 2 tablespoons butter in skillet and cook veal until brown, about 2 minutes per side.  Make sure the pan is hot when you start cooking the veal. Transfer to the oven to keep warm if needed.

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Serve veal with sauce drizzled on top. Add Scalloped Potatoes and Baked Asparagus.