Filetto in casseruola is a delicious dish of veal meat slowly cooked in a flavorful mix of butter, dry white wine, and lemon juice. It is then garnished with fresh parsley and seasoned with salt and pepper.
Salt and pepper the fillet, place it in a casserole with the wine, and cook it very slowly, covered, for 3-4 hours, adding boiling water if necessary
Half an hour before removing the meat from the heat, add the parsley and lemon juice
Let the fillet cool slightly, slice it, cover it with the cooking sauce, and serve
Casserole
Pan
Knife
Italia
| Energy (kcal) | 99.87 |
| Carbohydrates (g) | 0.23 |
| of which Sugars (g) | 0.23 |
| Fat (g) | 3.09 |
| of which Saturates (g) | 1.71 |
| Protein (g) | 12.45 |
| Fiber (g) | 0.14 |
| Sale (g) | 0.05 |
