Milano Veal

Milano Veal
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 4 Tbsp.
    (60 mL)

    olive oil

  • 1 lb
    (450 g)

    veal sirloin

  • 0.500

    red onion, finely chopped

  • 2

    tomatoes, diced

  • 1/2 cup
    (125 mL)

    white wine

  • 8

    leaves fresh basil, chopped

  • 14 oz
    (398 mL)

    hearts of palm, sliced


In a frying pan, heat 2 Tbsp. (30 mL) oil; cook veal sirloin 5 to 7 minutes on each side.

In a pot, heat remaining oil; brown the onion.

Add tomatoes, wine, basil; simmer 3 minutes.

Add hearts of palm and continue cooking about 2 minutes.

Serve the veal sirloin with the sauce.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007