Roast Veal in Milk

Arrosto di Vitello al Latte

Roast veal cooked slowly in milk, with prosciutto and creamy base.

4 servings

Easy

Roast veal in milk is a main course with a soft consistency and delicate flavour, suitable for lunch or dinner where the meat is enhanced by slow and regular cooking. top round of veal, initially browned, acquires a golden surface while the milk helps to keep the pulp tender and creates a creamy base together with the butter, prosciutto and flour. The result is a balanced roast, with a smooth, enveloping sauce to be spread over the slices at serving. This preparation is typical of Italian cuisine and requires careful attention, especially in managing the flame and rotating the meat during cooking: the gentle heat allows the juices to thicken without drying out excessively.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare the soffritto

Melt the butter in a saucepan over low heat, then join the prosciutto chopped. Do it gently sauté until it releases its aroma and becomes slightly golden, without letting it darken: the seasoning must remain soft and well blended, ready to accommodate the meat.

Brown the top round

Lay it down top round of veal in the saucepan and brown it on all sides, turning it carefully. Continue until the surface turns a uniform golden brown and the juices are sealed inside. Salt the meat after browning, distributing the seasoning evenly.

Incorporate the flour

3 min

Sprinkle the white flour over the meat and the stock, then stir carefully to distribute it evenly. Cook for about three minutes over medium heat: the flour should blend with the butter and ham, without darkening or developing an excessively toasted smell.

Add the milk

Pour the milk into the saucepan, gradually incorporating it into the pan juicesStir gently until the liquid appears uniform and free of lumps; wait for it to start heating up and forming a light boil, which is necessary to start cooking the sauce.

Cook slowly

60 min

Cover the saucepan and cook over low heat for about an hour. Turn the top round at regular intervals, so that the cooking is even and the liquid doesn't settle at the bottom of the pan. If the liquid reduces too much, add a little milk to keep it soft and present.

Slice and serve

Check that the meat is tender and that the base has reached a creamy and smooth consistency. Remove the top round from the saucepan, cut it into regular slices and arrange it on the serving dish. Complete with the pan juices in milk and serve the roast well coated.

Chef's Tips

The editorial staff recommends keeping the flame low after adding the milk and turning the meat frequently, so that the bottom remains uniform and the top round it cooks without drying out.