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Helpful Tips For Cooking
- Pound the veal thinly for even cooking and extra tenderness.
- Use panko breadcrumbs for a crispier coating.
- Let the breaded veal rest for a few minutes before baking to help the crust stick better.
Ingredients 0/13
Why This Recipe Is A Must Try
Step 1
Warm your oven to 350°F (175°C). In a small bowl, whisk together the egg, lemon juice, and milk. Then, set up a little breading station: put the flour in one shallow bowl, and in another, mix the Italian crumbs, pecorino Romano cheese, and adobo seasoning.
Step 2
Heat a teaspoon of olive oil in a skillet over medium heat. Take each veal cutlet and give it a good coating—first dredge it in the flour, then dip it into the egg mixture, and finally press it into the breadcrumb mix so it’s nicely covered on both sides. Cook the veal in the hot oil for about a minute on each side until the coating is golden and set, then transfer the cutlets to a baking dish.
Step 3
Pop the dish into the oven and bake for 20 to 25 minutes, until the veal is cooked through and juices run clear. When ready, place the cutlets on plates, pile some fresh arugula on top, and scatter a few raisins over the greens. Finish each plate with a drizzle of balsamic vinegar and a little olive oil for a perfect touch.
