Veal Cutlets Oven Baked Recipes

BAKED VEAL MILANESE

Steps:

• 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.

MEDITERRANEAN BAKED VEAL CUTLETS

Steps:

• Rinse the meat, pat dry and pound out thinly with a meat mallet.
• Rinse the tomatoes, remove the stems and slice. Drain the mozzarella and slice. Slice the olives. Rinse the basil leaves, pat dry and cut 1/2 into fine strips.
• Heat the olive oil and butter in a pan and sauté the cutlets over medium heat for 2 minutes per side, until golden brown. Arrange in a baking dish, top with tomatoes, olives, basil and mozzarella. Season with salt and pepper and bake in a preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F) for 10-15 minutes.
• Arrange veal on serving plates and garnish with remaining basil.

CLASSIC BREADED VEAL CUTLETS

Steps:

• Gather the ingredients.
• Pat dry the cutlets and set them aside.
• On a plate, combine the flour and salt.
• In a shallow bowl, whisk the eggs thoroughly with the water.
• Put the breadcrumbs or panko on another plate.
• Line the plates and bowl in order from left to right: flour, egg, breadcrumbs (right to left if you're left-handed). Set a platter or baking tray at the end of the line, after the breadcrumbs.
• Dredge the cutlet on both sides in the flour to coat it thoroughly; shake off any excess.
• Dip it in the egg so it is completely covered and lift it out so the excess egg can drip off.
• Lay the cutlet in the breadcrumbs, covering it on both sides, gently pressing the crumbs onto the surface of the cutlet.
• Set the cutlet on a baking sheet or platter and repeat with the remaining cutlets, placing in one layer without touching.
• Heat a shallow layer of oil in a wide, high-sided frying pan or similar vessel over medium-high heat. Add as many cutlets as fit in a single layer. If the cutlets get too dark, lower the heat as needed.
• Fry the cutlets until they're golden brown on the first side for 2 to 3 minutes.
• Turn them over and cook them until they're golden brown on the other side and cooked through. Cooking time should be 4 to 6 minutes total. Do not overcook.
• Repeat with any remaining cutlets, if necessary.
• Transfer to a paper-towel-lined plate or platter.
• Serve with lemon wedges and enjoy.

BAKED VEAL CUTLETS

Steps:

• Rinse the eggplant clean, wipe dry, cut into slices and sprinkle with salt.
• Drain the mozzarella and cut into slices.
• Rinse the tomatoes, cut into quarters, remove cores and seeds and cut flesh into slices.
• Place cutlets between layers of plastic wrap and pound to an even thinness with a meat mallet.
• Heat 1 1/2 tablespoons oil in a pan. Pat dry the eggplant slices and cook until browned, about 2 minutes on each side. Remove from pan and season with pepper.
• Heat the remaining oil in the pan. Season cutlets with salt and pepper and cook until browned, about 30 seconds on each side.
• Transfer cutlets to a baking dish. Top with eggplant, dividing evenly.
• Layer tomatoes on the eggplant and season with salt and pepper.
• Rinse the basil, shake dry, pluck leaves and scatter over the tomato slices.
• Top each cutlet with mozzarella slices. Bake in a preheated oven at 400°F/convection 350°F, on the middle rack, until filling is heated through and cheese is melted and golden, about 8 minutes. Serve with roasted potatoes or fried quinoa, if desired.

VEAL CUTLETS, BREADED

Steps:

• In a bowl beat 2 eggs.
• In a second bowl mix, bread crumbs, salt, pepper, garlic and parsley.
• Dredge veal in eggs then bread mixture.
• In oven proof fry pan heat oil or butter and cook for 3 minutes per side.
• Sprinkle with parmesian cheese, add tomato sauce and bake for 30-45 minutes in preheated 350`f oven.