Crispy Veal Cutlets with Creamy Dijon Sauce

Season the veal cutlets with salt and pepper.

Dredge the veal cutlets in flour, then dip them in beaten eggs, and coat with seasoned panko crumbs.

Heat olive oil and butter in a pan over medium heat.

Cook the veal cutlets until golden brown on both sides and cooked through, about 3-4 minutes per side.

Remove the cutlets and set aside.

In the same pan, add sliced shallots and sauté until softened.

Pour in chicken broth, Dijon mustard, and lemon juice, stirring to combine.

Bring the mixture to a simmer and reduce slightly.

Stir in heavy cream and cook until the sauce thickens.

Serve the veal cutlets topped with the creamy Dijon sauce and garnish with fresh parsley.

Spice Level: