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Baked Veal Milanese
Baked Veal Milanese
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Crispy Romano cheese veal cutlets baked, topped with arugula, raisins, olive oil, and balsamic for a fresh and flavorful dish.
Ingredients:
  • 0.5 cup all-purpose flour
  • 0.5 cup Italian seasoned bread crumbs
  • 0.5 cup grated pecorino Romano cheese
  • 0.5 teaspoon adobo seasoning, or to taste
  • 1 teaspoon olive oil
  • 4 (4 ounce) thinly-sliced veal cutlets
  • 1.5 cups arugula, divided
  • 4 tablespoons golden raisins, divided
  • 4 teaspoons balsamic vinegar, divided
  • 4 teaspoons olive oil, divided
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • Combine egg, lemon juice, and milk in a small bowl and whisk together. In a separate shallow bowl, place flour. In a third bowl, mix Italian breadcrumbs, pecorino Romano cheese, and adobo seasoning.
  • In a skillet over medium heat, warm 1 teaspoon of olive oil. Coat each veal piece in flour, dip in egg mixture, then press into bread crumb mixture to coat evenly. Pan-fry veal cutlets in the hot oil until golden brown and crispy, about 1 minute per side. Transfer breaded veal to a baking dish.
  • Bake cutlets in the preheated oven for 20 to 25 minutes until juices run clear. Place veal on 4 plates, top each with arugula, sprinkle with raisins. Drizzle each serving with 1 teaspoon balsamic vinegar and 1 teaspoon olive oil.

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