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How to make soft and tasty roast veal with milk

Milk roast veal

The tenderness of this meat will make you melt with pleasure: here's how to make very soft milk roast veal.

Roast veal in milk is a special recipe , an easy second course that everyone really likes, ideal to accompany with fantastic baked potatoes. What is the advantage of cooking meat in milk? The plus is all in the tenderness: the milk, in fact, will make the meat very tender and will also create a delicate and creamy cooking base . The sauce, made up of a mixture of vegetables, as well as milk and flour, can be used as a dressing for the slices of meat.

What do you think, have we convinced you ? So follow us and let's prepare our milk veal.

Milk roast veal
Milk roast veal

How to make milk roast: the recipe

  1. To prepare your roast veal in milk, first cut the vegetables for the mixed fry into cubes , i.e. the classic celery, white onion and carrot, and set aside for a moment.
  2. Tie the veal bell with kitchen string (it is the most suitable cut for this type of preparation), and then brown it on both sides in a pan in which you first melted the butter.
  3. When the roast is cooked, remove it from the pan and in its place brown the sautéed vegetables , to which you can also add garlic and bay leaves (or other aromas to your liking).
  4. Once the vegetables are browned, place the veal back in the pan, add the dry white wine, and let the alcohol evaporate. Then season with salt and pepper. Then pour in the milk which has already been heated separately, and cover with a lid . Cook for about an hour and after the necessary time check with a toothpick that your veal is cooked.
  5. At this point you can create a delicious sauce with the broth in which you cooked your roast: how? Blending everything with a blender (remove the garlic and bay leaf first) and adding an emulsion of water and flour prepared separately. Obviously first place the roast on a plate, which you will then cut into slices.
  6. Cook the sauce for a few minutes, checking that it thickens to the right point: now you are ready to serve.

If you love this type of preparation, try the roast in the oven


We recommend storing the second course for a maximum of 2-3 days in the refrigerator, well covered in cling film. We do not recommend freezing in the freezer.

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