Ingredients

• 1 egg
• 1 tablespoon lemon juice
• 1 tablespoon milk
• 0.5 cups all-purpose flour
• 0.5 cups Italian seasoned bread crumbs
• 0.5 cups grated pecorino Romano cheese
• 0.5 teaspoons adobo seasoning , or to taste
• 1 teaspoon olive oil
• 4 , 4 ounce
• 1.5 cups arugula , divided
• 4 tablespoons golden raisins , divided
• 4 teaspoons balsamic vinegar , divided
• 4 teaspoons olive oil , divided

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 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.
4. 4 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.

Nutrition per serving