Timothy Grayson, an executive chef at Whitworth University in Spokane, traveled to Italy earlier this summer to sample regional cuisine. Here's a recipe inspired by his recent journey, which included a stop in Milan.

 

Easy Oven-Baked Boneless Veal or Chicken Milanese

From Timothy Grayson Timothy of Sodexo Dining Services

For the cutlets

1 cup Italian breadcrumbs

½ teaspoon salt

¼ teaspoon ground black pepper

1½ cup shredded Parmesan cheese

4 veal cutlets (or chicken breasts)

3 eggs beaten

2 cups of whole milk

Oil, for baking sheet

For the sauce

1 tablespoon butter

4 slices of fresh lemon

1 tablespoon capers

½ cup white wine

Make the cutlets: Preheat oven to 325 degrees. In a medium mixing bowl, combine breadcrumbs, salt, pepper and cheese. Transfer mixture to a flat work surface. In a medium mixing bowl, combine egg and milk. Dredge each cutlet in egg wash, then coat with breadcrumb mixture. Place on oiled baking sheet. Bake in oven until golden brown, about 30 minutes

Make the sauce: sauce melt butter in a small sauce pan over medium heat then add lemons, capers and wine. Reduce heat to low for about 3 minutes, then pour over cutlets just before serving. Use cooked lemon slices as garnish.

Serves: 4

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