Veal Milanese Baked to Perfection

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

Step 1

Lightly heat your oven to 350°F (175°C). In a small bowl, whisk together the egg, lemon juice, and milk. On a separate plate, spread out the flour. Then, in another shallow bowl, mix the Italian breadcrumbs, pecorino Romano cheese, and adobo seasoning.

Step 2

Heat a teaspoon of olive oil in a skillet over medium heat. Take each veal cutlet and first coat it in the flour, then dip it into the egg mixture, and finally press it into the breadcrumb mixture so both sides are well covered. Fry the veal in the hot oil for about a minute on each side, just until the coating turns golden and sticks.

Step 3

Once they’re nicely browned, transfer the cutlets to a baking dish and pop them in the oven. Let them bake for 20 to 25 minutes, until the juices run clear and the meat is cooked through.

Step 4

When ready, plate the veal and top each piece with some fresh arugula. Scatter a few raisins over the greens, then finish with a drizzle of balsamic vinegar and a little olive oil for a fresh, tangy touch. Enjoy!