Baked Veal Milanese

Breaded veal cutlets flavored with savory Romano cheese are baked, then topped with arugula, golden raisins, and a drizzle of olive oil and balsamic vinegar for a light-tasting main dish.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 365 Calories

Ingredients

• 1 tablespoon milk
• 1 egg
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 4 teaspoons olive oil, divided
• 4 (4 ounce) thinly-sliced veal cutlets
• 4 tablespoons golden raisins, divided
• 4 teaspoons balsamic vinegar, divided
• 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
• 1.5 cups arugula, divided

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.