Baked Sesame Veal Cutlets

Recipe from Oxmoor House

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  • 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


  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.
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