Veal with Lemon Cream Sauce



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.









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.






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

Food Friday: Scalloped Potatoes



















Scalloped Potatoes

Heat oven to 400 degrees F.

2 pounds potatoes, cut into thin slices

salt and pepper















Usually I peel the potatoes but this time I thought I would try it without peeling.  It worked fine, if you like the peel.

I used a food processor to slice the potatoes.  It look less than a minute.

Grease a baking dish and spread the potatoes around the dish.  Salt and pepper them.















Mix Together:

1 3/4 cups heavy cream

2 garlic cloves, chopped

1 tsp thyme

1/2 tsp nutmeg

salt and pepper















Pour this mixture over the potatoes.

Top with:

1 cup freshly grated Parmesan















Cover with aluminum foil.

Place in oven for 40-45 minutes.