Baked Veal Milanese

01Method

1. 1

   Heat the oven to 350 °F (175 °C).

2. 2

   Beat the egg together with the lemon juice and milk in a small bowl. Spread the flour in a shallow dish. In a third dish, combine the bread crumbs, pecorino Romano, and adobo seasoning.

3. 3

   Warm a teaspoon of olive oil in a skillet over medium heat. Coat each veal cutlet in flour, then dip it in the egg mixture, and finally press it firmly into the crumb mixture to cover both sides. Fry the coated cutlets in the hot pan until the crumbs are lightly golden and the coating holds, roughly 1 minute per side. Arrange the cutlets in a baking dish.

4. 4

   Roast in the preheated oven until the juices run clear, 20 to 25 minutes. Place each cutlet on an individual plate, pile a portion of arugula on top, and scatter raisins over it. Finish with a drizzle of balsamic vinegar and olive oil over each serving.