Baked Veal Milanese recipe
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Ingredients
- 1 egg 1 tablespoon lemon juice 1 tablespoon milk ½ cup all-purpose flour ½ cup Italian seasoned bread crumbs ½ cup grated pecorino Romano cheese ½ teaspoon adobo seasoning, or to taste 1 teaspoon olive oil 4 (4 ounce) thinly-sliced veal cutlets 1 ½ cups arugula, divided 4 tablespoons golden raisins, divided 4 teaspoons balsamic vinegar, divided 4 teaspoons olive oil, divided
Nutrition Info
- 364.5 caloriescarbohydrate: 32.5 gcholesterol: 121.2 mgfat: 15.7 gfiber: 1.6 gprotein: 23.3 gsaturatedFat: 5.1 gservingSize: -sodium: 468.2 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Baked Veal Milanese
Directions
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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 onto 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.