skish
IT

Oven-baked veal cutlet with tomato and rocket salad

A milanese without deep-frying, crisp and light.

  • 30 min
  • 1 serving
  • Italian cuisine
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Oven-baked veal cutlet with tomato and rocket salad

Per serving

Calories
595 kcal
Protein
44.7 g
Carbohydrates
27.4 g
Fat
34 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Veal chops180 g
  • Eggs0.5
  • Breadcrumbs25 g
  • Grana Padano5 g
  • Tomatoes150 g
  • Arugula40 g
  • Extra virgin olive oil12 g
  • Lemon0.3
  • Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

  1. Preheat the oven to 210 °C (conventional) and line a tray with baking paper.
  2. Pound the chop between two sheets of baking paper, leaving the bone on, to about 1 cm thick, and salt it.
  3. Beat the egg in a shallow dish and mix the breadcrumbs with the grated Grana in another; dip the chop in the egg, then in the breadcrumbs, pressing well.
  4. Lay it on the tray, drizzle with half the oil and bake for 18 minutes, turning halfway, until the coating is golden and crisp.
  5. Meanwhile wash the tomatoes and cut them into wedges, wash and dry the rocket and dress everything with the remaining oil and salt.
  6. Serve the cutlet with the salad and a lemon wedge.

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