Baked Veal Milanese

This meal is great for a quick dinner after work. Veal comes out of oven moist and delicious! I paired with baked yams and broccoli. All ingredients are commonly found in the house and can be put together last minute.


Recipes · Cuisine · European · Italian


Prep Time: 15 mins
Cook Time: 25 mins
Servings: 4
Total Time: 40 mins
Yield: 4 servings

Ingredients

Ingredients List

  • 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


Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. 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.


Nutrition Facts (per serving)

Nutrition Facts
365 Calories
16g Fat
33g Carbs
23g Protein


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