Ingredients
4
4 servings
- •1 egg
- •1 tablespoon lemon juice
- •1 tablespoon milk
- •½ cup all-purpose flour
- •½ cup Italian seasoned bread crumbs
- •½ cup grated pecorino Romano cheese
- •½ teaspoon adobo seasoning, or to taste
- •1 teaspoon olive oil
- •4 (4 ounce) thinly-sliced veal cutlets
- •1 ½ cups arugula, divided
- •4 tablespoons golden raisins, divided
- •4 teaspoons balsamic vinegar, divided
- •4 teaspoons olive oil, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Nutritional Facts
Per 4 servings
- Calories: 365
- Carbohydrate: 33g
- Fat: 16g
- Fiber: 2g
- Protein: 23g
- Sugar: 8g
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