Veal in milk with aromatic herbs

Veal cooked in milk with aromatic herbs is a delicious and sophisticated dish that is perfect for both a festive dinner and everyday meals. This recipe combines the tenderness of meat and the softness of milk, while the herbs give the dish a unique aroma.

To prepare, start with preparing the meat. Take 600 g of veal tenderloin and carefully clean it from the tendon film. This is an important step so that the meat is soft and easy to chew. After that, cut the meat into portions to make it easier to cook and serve.

Then prepare the milk base for cooking veal. Bring 600 ml of milk to a boil in a saucepan. As soon as it boils, add aromatic herbs - thyme, rosemary and sage. Do not forget about allspice black and pink peppercorns, which will give the dish a special piquancy. Add 15 g of salt and stir. Add the sliced ​​veal to the milk and cook until done, about 20 minutes. The milk will gradually absorb the flavors, and the meat will become soft and juicy.

Meanwhile, prepare the creamy sauce. To do this, mix 150 g of 38% cream with Provencal herbs in a small saucepan. Put it on medium heat and let the mixture evaporate a little until the sauce thickens and acquires a creamy consistency. This sauce will give the meat a rich and velvety taste that is in perfect harmony with the milk and herbs.

When the veal is ready, cool it a little and cut into slices across the grain. This is important so that the meat turns out especially soft and easy to chew. Place the slices on a plate, pour the aromatic creamy sauce on top and garnish with fresh herbs - parsley or thyme.

This dish goes well with any side dish, from potatoes to fresh vegetables. Milk with herbs adds a unique note to the meat, and the creamy sauce makes it incredibly tender. If you want, you can vary the herbs a little, adding, for example, bay leaf or basil for brighter flavors.

Thus, veal in milk with aromatic herbs is not only a healthy, but also a very tasty dish that will please your loved ones and guests.