Baked Veal Milanese

Here is a recipe for baked veal Milanese that you can make in just minutes. Veal is an expensive meat, but this dish will still be delicious and well worth the cost. This post also includes a video to show you how to prepare it!
Blog post intro paragraph: Baking your own bread is much cheaper than buying it from the store, and not nearly as time consuming as making yeast dough from scratch. The following recipes are very easy and make perfect loaves every time.

prep: 15 mins cook: 25 mins total: 40 mins Servings: 4 Yield: 4 servings

Ingredients:

1 ½ cups arugula, divided

½ cup all-purpose flour

1 tablespoon lemon juice

1 egg

1 teaspoon olive oil

½ cup Italian seasoned bread crumbs

4 teaspoons balsamic vinegar, divided

½ cup grated pecorino Romano cheese

1 tablespoon milk

4 (4 ounce) thinly-sliced veal cutlets

½ teaspoon adobo seasoning, or to taste

4 teaspoons olive oil, divided

4 tablespoons golden raisins, divided

Instructions:

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

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.

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.

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: 365 calories; protein 23.3g; carbohydrates 32.5g; fat 15.7g; cholesterol 121.2mg; sodium 468.2mg.

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