1 lb. veal leg cutlets, cut 1/8" to1/4" thick 1/4 c. flour 1/4 tsp. coarsely ground black pepper 2 large eggs 1 1/2 c. panko (Japanese breadcrumbs) 1/4 c. sesame seeds 4 Tbsp. vegetable oil, divided chopped green onions (optional) lemon wedges (optional)
Sauce: 1/4 c. reduced-sodium or regular soy sauce 1 Tbsp. honey 2 (1-inch) slices fresh ginger 1 clove garlic, minced 1/8 tsp. crushed red pepper 1/4 c. butter 1 Tbsp. fresh lemon juice
What to do:
1. To prepare sauce, combine soy sauce, honey, ginger, garlic and red pepper in small saucepan; bring to a boil. Reduce heat; simmer 4-5 min. or until reduced by about half, stirring occasionally. Remove from heat. Remove and discard ginger. Whisk butter into sauce 1 Tbsp. at a time. Whisk in lemon juice. Strain out and discard solids; keep warm. 2. Pound veal cutlets to 1/8-in. 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. 3. Heat 2 Tbsp. oil in large nonstick skillet over medium heat until hot. Place half of cutlets in skillet; cook 3-5 min. 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 Tbsp. oil and cutlets. 3. Drizzle 2 Tbsp. 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.
* COOK'S TIP: 1-1/4 c. unseasoned dry bread crumbs may be substituted for panko.
