Rostin negaà, Milanese veal chops braised in white wine
A Milanese dish: breaded veal cutlets, browned in butter with sage and rosemary, deglazed with white wine, and then braised in the oven for an hour and a …
Spécialité de la cuisine milanaise, le rostin negaà est le plat auquel on fait remonter la célèbre côtelette à la milanaise. Les nodini, épaisses côtes de veau, braisent longuement au vin blanc.
Ingredients and directions
- Prep time15 min
- Cook time1 hr 45 min
- Total2 hr
- DifficultyMedium
- Cooking methodsaucepan
Ingredients
people
- $1.83
- $0.46
- $0.13
- $0.50
- $0.27
Directions
- Melt the butter in a small oven-safe saucepan.
- Brush the veal with flour and then brown it in butter with a little sage and rosemary.
- Once the meat is browned on both sides, season with salt and pepper, pour in the white wine, and let it reduce. Then, add two ladles of broth.
- Finish cooking in a preheated oven at 160 °C for an hour and a half, turning the meat halfway through.
- Serve, as tradition dictates, with mashed potatoes, a puree, or a saffron risotto. ≈ 2 min
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