Name: Baked Veal Milanese
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Egg - 1; Lemon juice - 1 tablespoon; Milk - 1 tablespoon; All-purpose flour - ½ cup; Italian seasoned bread crumbs - ½ cup; Grated Pecorino Romano cheese - ½ cup; Adobo seasoning, or to taste - ½ teaspoon; Olive oil - 1 teaspoon; Thinly-sliced veal cutlets - 4 (4 ounce); Arugula, divided - 1 ½ cups; Golden raisins, divided - 4 tablespoons; Balsamic vinegar, divided - 4 teaspoons; Olive oil, divided - 4 teaspoons

Ingredients for - Baked Veal Milanese

1. Egg 1

2. Lemon juice 1 tablespoon

3. Milk 1 tablespoon

4. All-purpose flour ½ cup

5. Italian seasoned bread crumbs ½ cup

6. Grated Pecorino Romano cheese ½ cup

7. Adobo seasoning, or to taste ½ teaspoon

8. Olive oil 1 teaspoon

9. Thinly-sliced veal cutlets 4 (4 ounce)

10. Arugula, divided 1 ½ cups

11. Golden raisins, divided 4 tablespoons

12. Balsamic vinegar, divided 4 teaspoons

13. Olive oil, divided 4 teaspoons

How to cook deliciously - Baked Veal Milanese

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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.