How to cook milk roast veal with capers, recipe with necessary ingredients and detailed description of the preparation process until cooked in the pan.
Ingredients for 6 people
- Kg. 1,5 veal pulp
- 50 gr. butter
- 1 lt. of milk
- 50 gr. capers
- 1 tablespoon of starch
- salt and pepper
How to cook a milk roast veal
Rub the meat with salt and pepper, tie it with a sprig of sage and brown it in hot butter.
As soon as it becomes brown, cover it with milk, lower the heat and let it cook slowly for 2 and a half hours.
Make sure that the milk does not come out of the pan during cooking.
Just before serving, add the finely chopped capers to the cooking sauce, then remove the meat from the pan and keep it warm.
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
Pass the sauce through a sieve, add the spoonful of starch, thicken it over low heat, stirring.
Pour the sauce over the meat cut into slices and arranged in flakes on the hot dish.
