Name: Crispy Sesame Veal with Asian Butter Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick; 1/4 cup all-purpose flour; 1/4 teaspoon coarse grind black pepper; 2 large eggs; 1-1/2 cups panko (Japanese bread crumbs); 1/4 cup sesame seeds; 4 tablespoons vegetable oil, divided; chopped green onions (optional); lemon wedges (optional); 1 tablespoon honey; 2 (1-inch) slices fresh ginger; 1 clove garlic, minced; 1/8 teaspoon crushed red pepper; 1/4 cup butter; 1 tablespoon fresh lemon juice

Crispy Sesame Veal is an exceptional dish with a delicious savory Asian Butter Sauce. This is an excellent meal to make during the week because it only takes 30 minutes to whip up. Pair it with a side of rice or veggies and your plate is complete.

When breading the veal try using one hand for wet ingredients and the other for dry ingredients. This is called the wet hand dry hand breading method. This makes the breading process easier because nobody likes to work with clumps of egged breadcrumbs all over their hands, or in the bowl of breadcrumbs itself. One and one-quarter cups unseasoned dry breadcrumbs may be substituted for panko.

For more Asian flavored recipes check out our Asian Express Veal Lettuce Wraps!

Ingredients

1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
1/4 cup all-purpose flour
1/4 teaspoon coarse grind black pepper
2 large eggs
1-1/2 cups panko (Japanese bread crumbs)
1/4 cup sesame seeds
4 tablespoons vegetable oil, divided
chopped green onions (optional)
lemon wedges (optional)

Sauce:

1/4 cup reduced-sodium or regular soy sauce
1 tablespoon honey
2 (1-inch) slices fresh ginger
1 clove garlic, minced
1/8 teaspoon crushed red pepper
1/4 cup butter
1 tablespoon fresh lemon juice

Instructions

To prepare sauce, combine soy sauce, honey, ginger, garlic and red pepper in small saucepan; bring to a boil. Reduce heat; simmer 4 to 5 minutes or until reduced by about half, stirring occasionally. Remove from heat. Remove and discard ginger. Whisk butter into sauce 1 tablespoon at a time. Whisk in lemon juice. Strain out and discard solids; keep warm.
Pound veal cutlets to 1/8 inch thickness, if necessary. Combine flour and ground black pepper in shallow dish. Beat eggs in second shallow dish. Combine panko and sesame seeds in third shallow dish. Dredge cutlets in flour, shaking off excess. Dip into eggs, then into crumb mixture to coat both sides.
Heat 2 tablespoons oil in large nonstick skillet over medium heat until hot. Place half of cutlets in skillet; cook 3 to 5 minutes or until golden brown and veal is cooked through, turning once. Remove cutlets; keep warm. Wipe out skillet with paper towel. Repeat with remaining 2 tablespoons oil and cutlets.
Drizzle 2 tablespoons sauce over and around each cutlet. Garnish with green onions and lemon wedges, if desired. Before serving, squeeze 1 lemon wedge over veal, if desired.