DaniCook914 Recipe ⇒ 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.

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

Cooking 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

• calories364.5
• carbohydrateContent32.5 g
• cholesterolContent121.2 mg
• fatContent15.7 g
• fiberContent1.6 g
• proteinContent23.3 g
• saturatedFatContent5.1 g
• sodiumContent468.2 mg
• sugarContent8 g