Veal Roulade with Milk

The veal roulade with milk is a tasty and sophisticated dish that could be appreciated both on special occasions and in a daily meal. Here’s how to prepare it:

Ingredients

• 4 slices of veal topside (about 150 g each)
• 4 slices of raw ham
• 4 sage leaves
• Flour as needed for flouring
• 50 g of butter
• 1 glass of dry white wine
• 500 ml of milk
• Salt and pepper as needed
• Extra virgin olive oil as needed
• Kitchen twine to tie the roulade

Preparation

1. Lay out the veal slices and lightly beat them with a meat mallet to soften and flatten.
2. Put a slice of raw ham and a sage leaf on each slice. Season with salt and pepper to taste.
3. Roll up the veal slices with the ham and sage inside, securing them with kitchen twine to maintain the shape.
4. Lightly flour the roulades.
5. In a large skillet, melt the butter with a drizzle of olive oil and lay down the floured roulades. Brown them on all sides until they take on a nice golden color.
6. Deglaze with the white wine and allow the alcohol to evaporate.
7. Pour in the milk to nearly cover the roulades, bring to a boil, then lower the heat and cook for about 1 hour and 30 minutes, turning the roulades from time to time and adding milk if needed.
8. When the roulades are tender and the sauce has a creamy consistency, season with salt and pepper and remove from the heat.
9. Remove the kitchen twine and serve the sliced roulades with their cooking sauce.

Curiosity

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