Baked Sesame Veal Cutlets

Recipe from

Oxmoor House


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


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.

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,

Oxmoor House

January 1984
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