Ingredients with Measurements:
- 2 lbs veal loin, trimmed and sliced into 1/2 inch thick medallions
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh chives
- 1/4 cup unsalted butter, softened
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- Salt and pepper, to taste
Special equipment needed:
- Meat mallet
- Kitchen twine
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Pound the veal medallions with a meat mallet until they are about 1/4 inch thick.
3. In a bowl, mix together the breadcrumbs, Parmesan cheese, parsley, thyme, chives, and softened butter.
4. Season the veal medallions with salt and pepper, then spread the breadcrumb mixture over each one.
5. Roll up each medallion tightly and tie with kitchen twine to secure.
6. Dredge the rolled-up veal medallions in flour, shaking off any excess.
7. In a large skillet over medium-high heat, brown the veal medallions on all sides until golden brown, about 3-4 minutes per side.
8. Transfer the browned veal medallions to an oven-safe baking dish.
9. In the same skillet, whisk together the beef broth and heavy cream, scraping up any browned bits from the bottom of the pan.
10. Pour the beef broth and cream mixture over the veal medallions in the baking dish.
11. Bake in the preheated oven for 25-30 minutes, or until the veal is cooked through and the breadcrumb topping is golden brown and crispy.
12. Remove from the oven and let rest for 5 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 520
Fat: 32g
Carbohydrates: 19g
Protein: 39g
Sodium: 1140mg
Sugar: 2g
Substitutions for ingredients:
- Pork loin or chicken breast can be substituted for the veal loin.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Gruyere cheese can be used instead of Parmesan cheese.
- Dried herbs can be used instead of fresh herbs, but reduce the amount by half.
Variations:
- Add sliced mushrooms to the beef broth and cream mixture for a richer sauce.
- Substitute the breadcrumb topping with a layer of thinly sliced ham and Swiss cheese for a classic Cordon Bleu variation.
- Use a different type of meat, such as beef tenderloin or lamb loin, for a different flavor profile.
Tips and tricks:
- Make sure to tie the rolled-up veal medallions tightly with kitchen twine to prevent the filling from falling out.
- Brown the veal medallions well before baking to ensure a crispy breadcrumb topping.
- Let the veal rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sliced veal medallions on a platter with the sauce spooned over the top. Garnish with fresh herbs, if desired.
Garnishes:
Fresh herbs, such as parsley or thyme, can be used as a garnish.
Pairings:
Classic Veal Orloff pairs well with roasted vegetables, such as asparagus or Brussels sprouts, and a side of mashed potatoes.
Suggested side dishes:
Roasted asparagus, Brussels sprouts, or green beans, mashed potatoes, or a simple salad.
Troubleshooting advice:
If the breadcrumb topping is not crispy enough, broil the veal medallions for a few minutes at the end of the cooking time.
Food safety advice:
Make sure to cook the veal to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Veal Orloff is a classic French dish named after the Russian prince, Orloff. It typically consists of veal loin stuffed with mushrooms and onions, then baked with a creamy sauce.
Flavor profiles:
Classic Veal Orloff has a rich and savory flavor, with the tender veal medallions complemented by the crispy breadcrumb topping and creamy sauce.
Serving suggestions:
Serve Classic Veal Orloff as a main course for a special occasion or dinner party.
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Region: Russian