Crispy Veal Cutlets with Creamy Dijon Sauce

Instructions

Breading your Veal:

1. Season the flour with salt and pepper.
2. Set out your flour mixture, eggs, and panko crumbs on separate plates.
3. 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.
4. Place veal cutlet on tray and refrigerate until ready to cook.

Prepare the Shallots:

1. Melt butter in skillet until hot and bubbly.
2. Add thinly sliced shallots to hot butter and stir to coat.
3. Cook over high heat, stirring frequently, until shallots are golden brown and crispy.
4. Drain on paper towel and set aside until ready to assemble plate.

Cook your Veal:

1. Place cutlet in a hot skillet coated with olive oil. Your cutlet should sizzle as soon as it is placed in the skillet.
2. Cook for 1-2 minutes, until browned and crispy, then flip and cook 2nd side another 2-3 minutes.
3. Remove from heat and repeat with remaining cutlets.
4. Place cooked cutlets in warm oven (200 °F) to keep warm while you make the sauce.

Prepare the pan sauce:

1. Add chicken broth, Dijon mustard, heavy cream, and lemon juice to same skillet you cooked the cutlets in.
2. Whisk to combine and bring to a simmer.
3. Simmer about 3-4 minutes, until sauce has begun to thicken.

Assemble your dinner plate:

1. Place 2 cutlets on dinner plate.
2. Drizzle with about 1-2 tablespoons of pan sauce (we like more sauce).
3. Top cutlets with crispy shallots and serve.

Note: *Nutrition information calculated using myfitnesspal is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.