Ingredients with Measurements:
- 2 lbs veal loin
- 1/2 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/2 cup butter
- 1 onion, chopped
- 1 cup mushrooms, sliced
- 1/2 cup white wine
- 1 cup heavy cream
- 4 potatoes, peeled and sliced
- 4 carrots, peeled and sliced
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix breadcrumbs and parmesan cheese.
3. Season the veal loin with salt and pepper, then coat it with the breadcrumb mixture.
4. In a skillet, melt 1/4 cup of butter and brown the veal loin on all sides.
5. Transfer the veal loin to an oven-safe baking dish.
6. In the same skillet, melt the remaining butter and sauté the onion and mushrooms until tender.
7. Add white wine and heavy cream to the skillet, and stir until the sauce thickens.
8. Pour the sauce over the veal loin in the baking dish.
9. Arrange the sliced potatoes and carrots around the veal loin.
10. Cover the baking dish with foil and bake for 1 hour.
11. Remove the foil and bake for an additional 30 minutes or until the veal loin reaches an internal temperature of 145°F.
12. Let the veal rest for 10 minutes before slicing and serving with the potatoes and carrots.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 720
Fat: 48g
Carbohydrates: 32g
Protein: 37g
Sodium: 690mg
Sugar: 5g
Substitutions for ingredients:
- Pork loin can be substituted for veal loin.
- Panko breadcrumbs can be substituted for regular breadcrumbs.
- Gruyere cheese can be substituted for parmesan cheese.
- Chicken broth can be substituted for white wine.
Variations:
- Add chopped herbs such as thyme or rosemary to the breadcrumb mixture.
- Substitute the potatoes and carrots with other vegetables such as green beans or asparagus.
- Add sliced ham or bacon to the veal loin before coating it with the breadcrumb mixture.
Tips and tricks:
- Make sure to let the veal rest before slicing to ensure the juices are distributed evenly.
- Use a meat thermometer to ensure the veal is cooked to the correct temperature.
- If the sauce is too thick, add more white wine or heavy cream to thin it out.
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 15-20 minutes or until heated through.
Presentation ideas:
Serve the sliced veal on a platter with the potatoes and carrots arranged around it.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a side salad and a glass of white wine.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the veal is not browning evenly, rotate it in the skillet to ensure all sides are browned.
- If the sauce is too thin, simmer it on the stove for a few minutes to thicken it up.
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 that was created in the 19th century. It is named after the Russian count, Alexei Fyodorovich Orlov, who was a hero of the Russo-Turkish War.
Flavor profiles:
The veal is tender and juicy, with a crispy breadcrumb coating. The sauce is creamy and flavorful, with a hint of white wine. The potatoes and carrots are soft and buttery.
Serving suggestions:
Serve with a side salad and a glass of white wine for a complete meal.
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Region: Russian