Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Serves:
4
Ingredients
- 12 oz veal cutlets
- 1 cup seasoned panko crumbs
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- 1-1/2 tbsp butter
- 2 large shallots, thinly sliced
- 2 cups chicken broth
- 1-1/2 tbsp Dijon mustard
- 2 tsp lemon juice
- 1/2 cup heavy cream
- Fresh Parsley (for garnish)
Instructions
Breading your Veal:
- Season the flour with salt and pepper.
- Set out your flour mixture, eggs, and panko crumbs on separate plates.
- Dip the veal cutlet as follows: First dip in the flour mixture, then dip in egg, and finally dip in panko, making sure cutlet is covered well in the crumbs.
- Place veal cutlet on tray and refrigerate until ready to cook.
Prepare the Shallots:
- Melt butter in skillet until hot and bubbly.
- Add thinly sliced shallots to hot butter and stir to coat.
- Cook over high heat, stirring frequently, until shallots are golden brown and crispy.
- Drain on paper towel and set aside until ready to assemble plate.
Cook your Veal:
- Place cutlet in a hot skillet coated with olive oil. Your cutlet should sizzle as soon as it is placed in the skillet.
- Cook for 1-2 minutes, until browned and crispy, then flip and cook 2nd side another 2-3 minutes.
- Remove from heat and repeat with remaining cutlets.
- Place cooked cutlets in warm oven (200 °F) to keep warm while you make the sauce.
Prepare the pan sauce:
- Add chicken broth, Dijon mustard, heavy cream, and lemon juice to same skillet you cooked the cutlets in.
- Whisk to combine and bring to a simmer.
- Simmer about 3-4 minutes, until sauce has begun to thicken.
Assemble your dinner plate:
- Place 2 cutlets on dinner plate.
- Drizzle with about 1-2 tablespoons of pan sauce (we like more sauce).
- Top cutlets with crispy shallots and serve.
