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Recipe by Emporion
Veal with milk is a classic dish of Italian cuisine. The veal is cooked in a delicious milk broth flavored 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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Immerse the meat in the milk and refrigerate for at least 4 hours
Step 2 of 6: Arrange the sliced onion, 20 g of butter in flakes, a sprig of rosemary, some sage leaves and some sprigs of thyme in a baking dish
Step 3 of 6: Place the meat on top, season with salt and pepper
Step 4 of 6: Cook for 1 hour in a preheated oven at 180 degrees
Step 5 of 6: Halfway through cooking, moisten with 10 cl of the milk used
Step 6 of 6: Serve the meat sliced, together with the cooking juices
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving481 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,531 kJ366 kcal | 319 kJ76 kcal |
| Fat | 13.55 g | 2.82 g |
| of which saturated fatty acids | 5.72 g | 1.19 g |
| Carbohydrates | 16.14 g | 3.36 g |
| of which sugars | 16.14 g | 3.36 g |
| Fibre | 0.62 g | 0.13 g |
| Protein | 45.7 g | 9.51 g |
| Salt | 0.19 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
