This crispy and tender veal dish is a delightful way to bring a taste of Italy to your table. With a golden, baked coating, it’s both flavorful and easy to prepare for any occasion.
Start by heating your oven to 350°F (175°C). In a small bowl, whisk together the egg, lemon juice, and milk. On a separate plate, spread out the flour. Then, in another shallow bowl, mix the Italian breadcrumbs, pecorino Romano cheese, and adobo seasoning.
Heat a teaspoon of olive oil in a skillet over medium heat. Take each veal cutlet and first coat it in the flour, then dip it into the egg mixture, and finally press it into the breadcrumb mixture so both sides are well covered. Fry the veal in the hot oil for about a minute on each side, just until the coating turns golden and sticks.
Once they’re nicely browned, transfer the cutlets to a baking dish and pop them in the oven. Let them bake for 20 to 25 minutes, until the juices run clear and the meat is cooked through.
When ready, plate the veal and top each piece with some fresh arugula. Scatter a few raisins over the greens, then finish with a drizzle of balsamic vinegar and a little olive oil for a fresh, tangy touch. Enjoy!
- Use panko breadcrumbs for an extra crispy texture.
- Pound the veal slices evenly to ensure they cook at the same rate.
- Let the breaded veal rest for a few minutes before baking to help the coating stick better.
This dish offers a perfect balance of crispy, golden crust and tender, juicy veal inside. It’s a healthier twist on the classic fried version, using the oven to achieve the same delicious crunch without excess oil. The flavors are simple yet satisfying, making it a great choice for both weeknight dinners and special occasions.
Serve with a fresh arugula salad dressed in lemon vinaigrette to cut through the richness. A side of roasted potatoes or a light pasta tossed with olive oil and garlic complements the dish well. A wedge of lemon on the side adds a bright, zesty finish.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To keep the crust crispy, reheat in a preheated oven rather than a microwave. Avoid stacking pieces to prevent sogginess.
