THE RECIPE JOURNAL · Main Course
Oven-Roasted Veal Milanese
This tender veal dish is perfectly crispy on the outside and juicy inside, making it a deliciously satisfying meal. Ready in under an hour, it’s a great way to impress without spending all day in the kitchen.
FROM THE KITCHEN • Oven-Roasted Veal Milanese
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). In a small bowl, whisk together the egg, lemon juice, and milk. Set up three shallow dishes: put the flour in one, mix the Italian breadcrumbs, pecorino Romano cheese, and adobo seasoning in another.
02
Step 2
Warm a teaspoon of olive oil in a skillet over medium heat. Take each piece of veal and first coat it in the flour, then dip it into the egg mixture, and finally press it into the breadcrumb mixture, making sure both sides are covered well. Fry the veal cutlets in the hot oil for about a minute on each side, just until the breadcrumbs turn golden and stick nicely.
03
Step 3
Once they’re nicely browned, transfer the veal to a baking dish and pop it in the oven. Let it bake for 20 to 25 minutes, or until the juices run clear and it’s cooked through.
04
Step 4
When ready, plate the cutlets and pile some fresh arugula on top. Scatter a few raisins over the greens, then drizzle with a little balsamic vinegar and olive oil to finish. Enjoy!
Why you’ll love it
This dish offers a crispy, golden crust with tender, juicy veal inside. Baking instead of frying makes it lighter without losing that satisfying crunch. It’s a classic Italian favorite that feels special yet is easy to prepare at home.
How to serve
Serve with a fresh arugula salad dressed in lemon vinaigrette to add a bright contrast. A side of roasted vegetables or simple pasta with olive oil and garlic complements the flavors beautifully.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to keep the crust crispy instead of using a microwave. Avoid freezing for best texture.
