Ingredients with Measurements:
- 2 lbs veal loin
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup flour
- 1 cup beef broth
- 1/2 cup dry white wine
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Kitchen twine
- Oven-safe skillet or baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the veal loin on a cutting board and use a meat mallet to pound it to an even thickness of about 1 inch.
3. Season the veal with salt and pepper.
4. In a small bowl, mix together the breadcrumbs and Parmesan cheese.
5. Spread the breadcrumb mixture over the top of the veal, pressing it down lightly to adhere.
6. Roll up the veal tightly and tie it with kitchen twine to hold its shape.
7. In an oven-safe skillet or baking dish, melt the butter over medium heat.
8. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
9. Add the flour and stir to combine, cooking for 1-2 minutes until the mixture is lightly browned.
10. Slowly whisk in the beef broth and white wine, stirring constantly to prevent lumps.
11. Add the dried thyme and season with salt and pepper to taste.
12. Bring the sauce to a simmer and cook for 5-7 minutes until it thickens.
13. Remove the skillet or baking dish from the heat and stir in the heavy cream.
14. Place the rolled veal in the skillet or baking dish, spooning some of the sauce over the top.
15. Cover the skillet or baking dish with foil and bake in the preheated oven for 45-50 minutes, or until the veal is cooked through and the internal temperature reaches 145°F.
16. Remove the foil and continue to bake for an additional 10-15 minutes until the breadcrumb topping is golden brown and crispy.
17. Let the veal rest for 10 minutes before slicing and serving with the remaining sauce.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 542
Fat: 31g
Saturated Fat: 17g
Cholesterol: 200mg
Sodium: 790mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 3g
Protein: 44g
Substitutions for ingredients:
- Pork loin or beef tenderloin can be substituted for the veal loin.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Chicken broth or vegetable broth can be used instead of beef broth.
- Half-and-half or milk can be used instead of heavy cream.
Variations:
- Add sliced mushrooms to the sauce for a richer flavor.
- Use different herbs such as rosemary or sage instead of thyme.
- Top the veal with sliced ham and Swiss cheese before rolling it up for a classic Veal Cordon Bleu variation.
Tips and tricks:
- Make sure to tie the veal tightly with kitchen twine to prevent it from falling apart during cooking.
- Let the veal rest before slicing to allow the juices to redistribute and prevent it from drying out.
- Use a meat thermometer to ensure the veal is cooked to the proper temperature.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the veal in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the sliced veal on a platter with the sauce spooned over the top. Garnish with fresh herbs such as parsley or thyme.
Garnishes:
Fresh herbs such as parsley or thyme.
Pairings:
- Roasted vegetables such as asparagus or Brussels sprouts.
- Mashed potatoes or polenta.
- Crusty bread or dinner rolls.
Suggested side dishes:
- Roasted asparagus with lemon and Parmesan.
- Creamy polenta with mushrooms.
- Garlic mashed potatoes.
Troubleshooting advice:
- If the sauce is too thick, add a little more beef broth or white wine to thin it out.
- If the breadcrumb topping is not browning, place the skillet or baking dish under the broiler for a few minutes.
Food safety advice:
- Make sure to cook the veal to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Veal Orloff is a classic French dish named after the Russian prince, Orloff. It is traditionally made with veal, mushrooms, and a creamy sauce, and is often served at special occasions.
Flavor profiles:
Creamy, savory, and rich.
Serving suggestions:
Serve with a glass of dry white wine such as Chardonnay or Sauvignon Blanc.
Related Categories
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Region: Russian
Taste: Rich, Savory, Creamy, Umami, Comforting