baked veal milanese

Ingredients

• Servings: 4
• 1 egg
• 1 tablespoon lemon juice
• 1 tablespoon milk
• 1/2 cup all-purpose flour
• 1/2 cup italian seasoned bread crumbs
• 1/2 cup grated pecorino romano cheese
• 1/2 teaspoon adobo seasoning, or to taste
• 1 teaspoon olive oil
• 4 (4 ounce) thinly-sliced veal cutlets
• 1 1/2 cups arugula, divided
• 4 tablespoons golden raisins, divided
• 4 teaspoons balsamic vinegar, divided
• 4 teaspoons olive oil, divided

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• whisk egg, lemon juice, and milk in a small bowl. place flour in a separate shallow bowl; mix italian crumbs, pecorino romano cheese, and adobo seasoning in a third bowl.
• heat 1 teaspoon olive oil in a skillet over medium heat. dredge each veal piece in flour, dip in egg mixture, and press into bread crumb mixture to coat both sides. pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, about 1 minute per side. transfer veal to a baking dish.
• bake cutlets in the preheated oven until juices run clear, 20 to 25 minutes. transfer veal 4 serving plates and top each cutlet with 1/4 of the arugula; sprinkle raisins over the arugula. drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil over each serving.