Name: Veal Cutlets with Thyme Butter Sauce
Yield: Makes 4 servings
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

Veal Cutlets with Thyme Butter SaucePornchai Mittongtare

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. What to drink: Either a dry rosé from the south of France or a full-bodied, oak-aged Chardonnay would work here.

Recipe notes

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