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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."
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40 m servings 364 cals
Original recipe yields 4 servings

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  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

Per Serving: 364 calories; 15.7 g fat; 32.5 g carbohydrates; 23.3 g protein; 121 mg cholesterol; 468 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 ...