Veal in milk is a classic dish of Italian cuisine. The veal is cooked in a delicious milk broth seasoned with onion, rosemary, sage, and thyme, which give the dish an irresistible aroma. The final result is tender and succulent meat that melts in your mouth.
Soak the meat in milk and refrigerate for at least 4 hours
Arrange the sliced onion, 20 g of butter in flakes, a sprig of rosemary, some sage leaves, and a few sprigs of thyme in a baking dish
Place the meat on top, season with salt and pepper
Cook for 1 hour in a preheated oven at 180 degrees
Halfway through cooking, baste with 10 cl of the used milk
Serve the meat sliced with the cooking juices
Pan
Wooden spoon
Store in the refrigerator in an airtight container
Italia
| Energy (kcal) | 127.94 |
| Carbohydrates (g) | 5.04 |
| of which Sugars (g) | 5.04 |
| Fat (g) | 6.49 |
| of which Saturates (g) | 3.72 |
| Protein (g) | 12.63 |
| Fiber (g) | 0.08 |
| Sale (g) | 0.13 |
