Veal Rolls in Milk

Veal rolls in milk are a tasty and refined dish that can be enjoyed both on special occasions and for an everyday meal. Here’s how to prepare them:

Ingredients

• 4 slices of veal (about 150 g each)
• 4 slices of prosciutto crudo
• 4 sage leaves
• Flour as needed for dusting
• 50 g butter
• 1 glass of dry white wine
• 500 ml milk
• Salt and pepper to taste
• Extra virgin olive oil as needed
• Kitchen twine for tying the rolls

Preparation

1. Lay out the veal slices and pound them lightly with a meat mallet to tenderize and flatten them.
2. Place a slice of prosciutto crudo and a sage leaf on each slice. Season with salt and pepper to taste.
3. Roll up the veal slices with the prosciutto and sage inside, securing them with kitchen twine to maintain their shape.
4. Lightly dust the rolls with flour.
5. In a large skillet, melt the butter with a drizzle of oil and add the floured rolls. Brown them on all sides until they take on a nice golden color.
6. Deglaze with the white wine and let the alcohol evaporate.
7. Pour in the milk until it almost completely covers the rolls, bring to a boil, then lower the heat and cook for about 1 hour and 30 minutes, turning the rolls occasionally and adding milk if necessary.
8. When the rolls are tender and the sauce has reached a creamy consistency, adjust the seasoning with salt and pepper and remove from heat.
9. Remove the kitchen twine and serve the rolls sliced with their cooking sauce.

Interesting Facts

The milk in this recipe acts as a tenderizer for the meat fibers and allows for a velvety and delicate sauce, which pairs perfectly with the sweet and slightly rustic flavor of the veal. In some Italian regions, it is customary to add a bit of fresh cream to the sauce towards the end of cooking, to make it even richer and more enveloping.