LIVE

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.

Recipe Summary

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

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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

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

Reviews (1)

Read More Reviews
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/29/2016
Excellent excellent flavor. Each ingredient just jumps up and down in every bite. The sweet raisins tangy balsamic vinegar and peppery arugula simply blend naturally with the savory breaded cutlet. The only reason I see this as a 4-star recipe is method. I had originally intended to just bake it skipping the frying step but wanted to keep to the recipe. I preheated the oven then once I had pan-fried the cutlet it was cooked. So either pan-fry or bake but both is really unnecessary. Also a recipe easily adapted to a gluten free diet. Thank you for the scrumptious recipe! Read More
(1)