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

IMG_1953 IMG_1952 IMG_1951

















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.

IMG_1954 IMG_1956








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: Lemon Sponge Pudding








This is is another old family favorite.  It melts in your mouth!


Lemon Sponge Pudding








3/4  cup sugar

1/4 tsp. salt

1 Tbsp. grated lemon peel

1 1/2 Tbsp. soft butter

3 Tbsp. flour

2 egg yolks, beaten







Add:     1/4 cup lemon juice

1 cup milk

(Mixture may have curdled appearance, but no matter)








Beat:     2 egg whites until stiff and fold into mixture.


Pour into buttered 1.5 quart casserole.









Place in pan of hot water

Bake at 325°F uncovered 40-45 min or until set (1 hr).










Serve warm or chilled.  I like it warm!