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How would you rate Veal Cutlets with Thyme Butter Sauce?
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Reviews (33)
Back to TopTriangleThe sauce really is to die for. But the whole recipe is perfect. But, the sauce would definitely be great on so many things...fish, pork chops, etc!
judyg13314174
Florence, SC
6/11/2019
I'm surprised this recipe doesn'thave a higher rating, as it'sdelicious! I use a total of 6 Tbutter rather than the 18 T that'sin the recipe: 2 T to cook the panko-coated veal, adding olive oilinstead of any additional butter,and only 4 T butter in the sauce. Ialso use fat-free half and half inplace of whipping cream.
Anonymous
San Francisco, CA
7/12/2011
When you're ok with a calorie splurge, this is a little winner and would be a great dish for a dinner party. It's so easy to prepare, and the sauce is over the top delicious. How could it not be with all that butter! I think basil or tarragon would also be good as the primary herb. I love using Panko for breading--it results in such a light crunchy texture. I wouldn't eat this often, but I will definitely eat it again.
pxrising2
Plymouth, MI
6/23/2011
I love epicurious, and have mademany recipes over the years fromthis website. This recipe was thebiggest disappointment I've had inall of those years. I'm a veal loverand a big fan of panko. This recipewas very disappointing, especiallyin light of the other reviews.Bottom line, not worth the troubleor cost. The globby butter sauce wasabsorbed into the veal (which wasalready sauteed in butter). Edible,but I'd never make it again.
Anonymous
Penfield, NY
10/5/2010
Sauce is profoundly lemony - in future I'll halve the lemon juice. Good in all other respects; would be wonderful on fish.Do make the sauce ahead, as directed - I was having a mad time trying to keep whisking, add butter 2T at a time, and keep on top of the veg and cutlets at the same time.
Anonymous
Vancouver Island, BC
8/31/2009
This was faulous! I used less butter in the sauce than called for and FF half and half and the sauce was so good. All the flavors melded together nicely. I thought it the amount of thyme would make it too strong but no one flavor stood out.
Anonymous
huntington beach, CA
7/19/2009
Really not the best prep for veal - the lemon was too strong - really overpowering. That said, I didn't use the full amount of butter, so maybe with more fat the lemon would have not been so prominent. I did add some extra chicken stock at the end to try to balance but I think it was too late. Won't be making it again.
cateler
chapel hill
4/29/2009
One of my favorite veal recipes! I've been making this since it first appeared and found I don't alter a thing! Just make sure your ingredients are resh. You cna't go wrong with this.
ViktoryaM
Prescott, AZ
3/5/2009
Incredible flavors. I used only a few tablespoons of butter for the sauce and the flavor is so delicious, it is not necessary to load on all the extra fat and calories.
ebutvila
Chicago
11/5/2008
Great dish! I cut the butter in half, and the sauce was still VERY buttery. Am going to cut it down by half again (1/4 total butter) next time I make the dish. Served with peas, string beans, or even mashed potatoes is great!
cmb9644
Wilmington, NC
9/10/2008
AWESOME!This is my husbands favorite meal. We don't eat it that often because of the amount of butter but when we do we eat every last drop! I always bread the cutlets atleast 2 hours before making because the bread crumbs stay on much better when cooled in the fridge.
Anonymous
8/29/2007
I am giving this recipe 4 forks because it really is great the way it is written. However, since I have made this several times I have made some changes. I used thin pork cutlets instead of the veal and it was almost just as wonderful. I have also cut the butter completely in half which does not take away from the flavor of the sauce at all! It really is just a bunch of fat that no one really needs. Wonderful, versitle recipe. I served with goat cheese potatoes and sauteed green beans. Incredibly rich meal!
Anonymous
Indianapolis, IN
4/10/2007
My husband and child raved. It was very, very good though I found the sauce a bit too lemony. Next time I will cut back the fresh lemon juice to a scant tablespoon. Otherwise, absolutely delicious.
lizcsw
Charlotte, NC
2/15/2007
I am an idiot and accidentally went to a store that didn't sell veal. I got pork cutlets instead, but it was quite good. My son even ate it, (I told him it was chicken). I served it with a nice plain pilaf and sauteed zucchini and squash. It's a definite for a quick little dinner party.
bearsdiva
Phoenix, AZ
11/28/2006
Yummy, love the texture of the panko on the veal and the lemon/thyme taste of the sauce! I cut the butter back alot (8 tblsps in the sauce, cooked the veal in olive oild), but still felt a little guilty about the butter afterward.
Anonymous
Bronxville, NY
6/5/2006
TagsCutletVealBeefMeatThymeMainDinnerNut FreeFryBon Appétit
