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, juicy meat that melts in your mouth.
Soak the meat in milk and put it in the fridge for at least 4 hours
Arrange the sliced onion, 20 g of butter in flakes, a sprig of rosemary, a few 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, sprinkle with 10 cl of the milk used
Serve the meat sliced along with the cooking liquid
Pan
Wooden Spoon
Store in the refrigerator in an airtight container
Italy
| Energy (kcal) | 65.16 |
| Carbohydrates (g) | 3.24 |
| of which Sugars (g) | 3.24 |
| Fat (g) | 1.43 |
| of which Saturates (g) | 0.77 |
| Protein (g) | 10.01 |
| Fiber (g) | 0.09 |
| Sale (g) | 0.06 |
