Baked Veal Milanese

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.