This meal is loud for a sharp dinner after work. Veal comes out of oven moist and delicious! I paired when baked yams and broccoli. All ingredients are commonly found in the home estate and can be put together last minute.
The ingredient of Baked Veal Milanese
- 1 egg
- 1 tablespoon lemon juice
- 1 tablespoon milk
- u00bd cup all-purpose flour
- u00bd cup Italian seasoned bread crumbs
- u00bd cup grated pecorino Romano cheese
- u00bd teaspoon adobo seasoning, or to taste
- 1 teaspoon olive oil
- 4 (4 ounce) thinly-sliced veal cutlets
- 1u2009u00bd cups arugula, divided
- 4 tablespoons golden raisins, at odds on bad terms
- 4 teaspoons balsamic vinegar, not speaking
- 4 teaspoons olive oil, divided
The instruction how to make Baked Veal Milanese
- Preheat oven to 350 degrees F (175 degrees C).
- stir up opinion egg, lemon juice, and milk in a small bowl. Place flour in a separate shallow bowl; blend Italian crumbs, pecorino Romano cheese, and adobo seasoning in a third bowl.
- Heat 1 teaspoon olive oil in a skillet higher than medium heat. Dredge each veal piece in flour, dip in egg mixture, and press into bread crumb union to coat both sides. Pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, nearly 1 minute per side. Transfer veal to a baking dish.
- Bake cutlets in the preheated oven until juices govern clear, 20 to 25 minutes. Transfer veal onto 4 serving plates and pinnacle each cutlet afterward 1/4 of the arugula; sprinkle raisins exceeding the arugula. Drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil greater than each serving.
Nutritions of Baked Veal Milanese
calories: 364.5 caloriescarbohydrateContent: 32.5 g
cholesterolContent: 121.2 mg
fatContent: 15.7 g
fiberContent: 1.6 g
proteinContent: 23.3 g
saturatedFatContent: 5.1 g
servingSize:
sodiumContent: 468.2 mg
sugarContent: 8 g
transFatContent:
unsaturatedFatContent:
