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
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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.
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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.
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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.
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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.
