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Veal Roast With Milk

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)207.4534
Energy (kCal)2290.5332
Carbohydrates (g)47.4527
Total fats (g)139.4714
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spike the veal with a few strips of prosciutto. | 2. Melt the butter and the rest of the ham in a saucepan. | 3. Dust the veal with flour and brown evenly on all sides. | 4. Warm up the milk and pour 2 cups of milk over the meat, then salt to taste. | 5. Lower the heat, cover, and when the milk has been absorbed, add more. Continue to do so as the milk gets absorbed. The meat will be properly cooked when the milk is finished. | 6. Remove the meat and slice it evenly. Place on heated platter, pour reduced cooking juices over and serve. | 7. That's it! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    veal loin 1 3/4 3/4 1404.2032 0.5553 159.2224 79.8888
    butter 6 tablespoons 513.0 23.570999999999998 16.029 43.2
    milk 1/2 quart 297.68 23.3264 15.372 15.9576
    prosciutto 3 ounces cut 75.65 0.0 16.83 0.425
    salt - - - -
    flour - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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