Breast of veal in one piece, browned in butter with thin strips of ham, cooked with the addition of milk combined in small doses.
Milked Roast veal

Ingredients – 4 portions

  • 800 gr breast of veal
  • 1 liter of milk
  • 100 g onion
  • 80 g butter
  • a bay leaf
  • salt and pepper e.
The roast vel with milk is another simple and very tasty dish, especially for children; thanks to cooking meat in milk, it becomes soft and very tasty. His cooking juices can then be used as accompanying sauce.

Traditional procedure

  • Sear the breast of veal in a pan, let rest for 10 minutes and then tie with kitchen string.
  • Peel the onion, cut into slices, and wilt it in a saucepan with half butter, then place the meat and brown on all sides, flavor with bay leaves, add the milk, cover and cook by low heat for 2 hours.
  • When cooked, remove the pan from the heat, move the meat, keeping it warm, and strain the cooking liquid.
  • Put the pan on the heat, add the sauce filtered and the remaining butter in small flakes, let it thicken for a few minutes and season with a pinch of salt and pepper.
  • Arrange the roast to a serving dish, removing the string, slice the meat and serve with the gravy.