Ingredients with Measurements:
- 1 1/2 pounds veal loin, butterflied
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1/4 cup chopped chives
- 1/4 cup chopped tarragon
- 1/4 cup chopped thyme
- 1/2 cup unsalted butter, softened
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 pound asparagus, trimmed
Special equipment needed:
- Kitchen twine
- Roasting pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a bowl, mix together the breadcrumbs, Parmesan cheese, parsley, chives, tarragon, thyme, and softened butter.
3. Season the butterflied veal loin with salt and pepper. Spread the breadcrumb mixture evenly over the veal.
4. Roll up the veal tightly and tie it with kitchen twine.
5. Place the rolled veal in a roasting pan and pour the white wine over it.
6. Roast the veal in the preheated oven for 45 minutes to 1 hour, or until the internal temperature reaches 145°F.
7. Remove the veal from the oven and let it rest for 10 minutes.
8. While the veal is resting, blanch the asparagus in boiling salted water for 2-3 minutes, or until tender but still crisp.
9. In a small saucepan, heat the heavy cream over medium heat until it starts to thicken.
10. Slice the veal into 1/2-inch thick slices and serve with the blanched asparagus and the thickened cream sauce.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes to 1 hour
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 580
Fat: 41g
Protein: 41g
Carbohydrates: 9g
Fiber: 2g
Sugar: 2g
Sodium: 520mg
Substitutions for ingredients:
- Pork loin can be used instead of veal loin.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any combination of fresh herbs can be used in the breadcrumb mixture.
- Dry vermouth can be used instead of dry white wine.
- Green beans or broccoli can be used instead of asparagus.
Variations:
- Add sliced mushrooms to the roasting pan with the veal.
- Use a different type of cheese, such as Gruyere or Fontina.
- Add garlic to the breadcrumb mixture.
- Serve the veal with a side of mashed potatoes.
Tips and tricks:
- Make sure the veal is tightly rolled and tied with kitchen twine to ensure even cooking.
- Let the veal rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the internal temperature of the veal reaches 145°F.
- Use a sharp knife to slice the veal into even slices.
- Use a slotted spoon to remove the blanched asparagus from the boiling water to prevent overcooking.
Storage instructions:
Leftover veal can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the sliced veal in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the sliced veal and blanched asparagus on a platter and drizzle with the thickened cream sauce. Garnish with chopped fresh herbs.
Garnishes:
Chopped fresh herbs, such as parsley, chives, or tarragon.
Pairings:
- A dry white wine, such as Sauvignon Blanc or Chardonnay.
- A side salad with a vinaigrette dressing.
- Roasted potatoes or sweet potatoes.
Suggested side dishes:
- Mashed potatoes
- Roasted root vegetables
- Grilled or roasted corn on the cob
Troubleshooting advice:
- If the veal is not cooked through after the recommended cooking time, continue to roast it until the internal temperature reaches 145°F.
- If the breadcrumb mixture is too dry, add more softened butter.
- If the cream sauce is too thin, continue to heat it over low heat until it thickens to the desired consistency.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw meat to prevent the spread of bacteria.
- Use a meat thermometer to ensure the internal temperature of the veal reaches 145°F to prevent foodborne illness.
Food history:
Veal Orloff is a classic French dish that originated in the 19th century. It is named after the Russian prince Orloff, who was known for his love of rich, luxurious food.
Flavor profiles:
The veal is tender and juicy, with a crispy breadcrumb coating and a creamy sauce. The asparagus adds a fresh, crisp flavor to the dish.
Serving suggestions:
Serve the Veal Orloff with Asparagus as a main course for a special occasion or dinner party. It pairs well with a dry white wine and a side salad.
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Region: Russian