Ingredients with Measurements:
- 4 veal cutlets, pounded thin
- 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 unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
- 1/4 cup dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 pound fresh spinach, washed and trimmed
Special equipment needed:
- Meat mallet
- Large skillet
- Baking dish
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a bowl, mix together the breadcrumbs, parmesan cheese, parsley, chives, and tarragon.
3. Season the veal cutlets with salt and pepper, then coat them in the breadcrumb mixture.
4. In a large skillet, melt the butter over medium-high heat. Add the veal cutlets and cook for 2-3 minutes on each side, until golden brown. Remove from the skillet and set aside.
5. In the same skillet, add the flour and stir for 1-2 minutes until lightly browned. Slowly whisk in the milk, cream, and white wine. Cook for 5-7 minutes, stirring constantly, until the sauce thickens. Season with salt, pepper, and nutmeg.
6. In a separate saucepan, cook the spinach over medium heat until wilted. Drain any excess liquid.
7. In a baking dish, layer the veal cutlets and spinach. Pour the sauce over the top.
8. Bake for 20-25 minutes, until the sauce is bubbly and the veal is cooked through.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 580
Fat: 36g
Carbohydrates: 25g
Protein: 38g
Substitutions for ingredients:
- Chicken or pork cutlets can be substituted for the veal cutlets.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add sliced mushrooms to the sauce for extra flavor.
- Use a different type of cheese, such as Gruyere or Fontina.
- Add a layer of sliced ham or prosciutto between the veal and spinach.
Tips and tricks:
- Make sure to pound the veal cutlets thin for even cooking.
- Use a meat thermometer to ensure the veal is cooked to the proper temperature (145°F).
- If the sauce is too thick, add a little more milk or 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 10-15 minutes, or in the microwave until heated through.
Presentation ideas:
Serve the Veal Orloff with Spinach on a platter with a garnish of fresh herbs.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- Roasted potatoes
- Steamed vegetables
- Crusty bread
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thin, whisk in a little more flour to thicken it.
- If the veal is tough, it may not have been pounded thin enough.
Food safety advice:
- Make sure to cook the veal to the proper temperature (145°F) to avoid any risk of foodborne illness.
- Wash your hands and all surfaces thoroughly before and after handling raw meat.
Food history:
Veal Orloff is a classic French dish that originated in the 19th century. It is named after the Russian diplomat Count Orloff, who was known for his love of rich and decadent food.
Flavor profiles:
Creamy, savory, and herbaceous.
Serving suggestions:
Serve the Veal Orloff with Spinach as a main course for a special occasion or dinner party.
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Region: Russian