ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baked Sesame Veal Cutlets

Yield 10 to 12 servings

Ingredients

  • 1 egg, well beaten
  • 1 (8-ounce) carton commercial sour cream
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 1/2 teaspoon pepper
  • 1 tablespoon sesame seeds
  • 1/2 cup finely chopped pecans
  • 6 (1/2-inch-thick) veal cutlets
  • 1 cup butter or margarine, melted and divided

How to Make It

  1. Combine egg and sour cream; mix well. Combine flour, baking powder, salt, paprika, pepper, sesame seeds, and pecans. Dip cutlets in sour cream mixture, and dredge in flour mixture, coating well.

  2. Pour 1/2 cup melted butter in a 13- x 9- x 2-inch baking dish; arrange three cutlets in dish. Repeat procedure with remaining butter and cutlets. Bake, uncovered, at 375° for 30 minutes. Turn cutlets, and continue baking an additional 30 minutes. Cut cutlets in half to serve.

Oxmoor House Homestyle Recipes