VEAL WITH MILK

Meat entree - light


3 lbs veal tenderloin
2 cup broth, hot
2 cups milk, hot
1/2 cup chopped almonds
2 tbsp chopped rosemary
4 tbsp extra virgin olive oil
1/2 cup 00 Italian flour
salt, pepper


Mix together almonds, rosemary and flour. Tie meat with butcher string in order to keep the shape. Dredge into the flour, almond rosemary mixture. Reserve the remaining for future similar preparations.

Warm the olive oil in a deep pot, big enough to contain the meat but not too big; sear the meat into olive oil, all sides!

Pour broth and milk over it (both hot), season with salt and pepper, and let boil for 5 minutes. Lower the heat to medium-low, cover with a lid, and cook for about 25-30 minutes (until fully cooked through).

As soon as meat has cooled down enough to handle it, slice it and arrange it on a serving dish, covered with the sauce.


This recipe serves about 8-10


- You can serve this dish with broccoli or other steamed/baked/suateed vegetables.
- You can prepare this dish the day before and, when needed, warm it up in the oven (300 for 10 minutes), on an ovenproof serving dish, sprinkled with some more chopped almonds.
- You can also use pork tenderloin, it's the leanest part.
- If you use fat free milk, it's going to be an almost fat free dish!