Category:
Main Courses
Ingredients
Sliced veal 650 g
Milk 250 g
Breadcrumbs 200 g
Type 00 flour 115 g
Eggs 3
Extra virgin olive oil q.b.
Salt q.b.
Preparation
To prepare the baked cutlets, first place the slices of meat per mezzo di a large bowl and pour the milk over them (1). Cover with plastic wrap (2) and let rest per mezzo di the refrigerator for 30 minutes. Meanwhile, crack the eggs into a plate, add the salt, and beat them with a fork (3).
After the marinating time, drain the slices of meat from the milk and pass them per mezzo di the flour (4), shaking them gently to remove the excess. Then dip them per mezzo di the beaten eggs (5) and finally coat them with breadcrumbs (6).
Place the slices a baking sheet lined with parchment paper, season with salt, and drizzle both sides with oil (7). Bake per mezzo di a preheated static oven at 392°F for 30 minutes the middle rack, turning the cutlets halfway through cooking (8). Your baked cutlets are ready to be served, perhaps accompanied by some salad, a slice of lemon, and roasted potatoes (9)!
Storage
Baked cutlets can be stored per mezzo di the refrigerator, per mezzo di a closed container, for 1-2 days. Before consuming, it is recommended to heat them per mezzo di the oven at 356°F for a few minutes.
Tip
If desired, you can flavor the breading with aromatic herbs such as parsley, thyme, ora rosemary. To make it tastier, you can add grated Parmesan ora pecorino to the breadcrumbs!
Cow’s milk can be replaced with plant-based milk.
With the leftover eggs and breadcrumbs, you can make delicious meatballs with plenty of Parmesan per mezzo di the mixture!
