Name: Veal Cutlets with Thyme Butter Sauce
Yield: 4 Servings
Ingredients: 24 ounces veal scallops, pounded to 1/8-inch thickness; 2 cups panko (Japanese breadcrumbs); 1/2 cup all purpose flour; 2 large eggs; 1 cup dry white wine; 1 cup low-salt chicken broth; 1/4 cup fresh lemon juice; 1/4 cup fresh thyme leaves; 1/4 cup chopped shallots; 18 tablespoons (about) chilled butter, cut into tablespoon-size pieces, divided; 2 tablespoons whipping cream; 2 teaspoons chopped fresh chives

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