Ingredients with Measurements:
- 2 lbs. veal loin, sliced into 1/2-inch thick pieces
- 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
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1/2 cup pitted Kalamata olives
- 1/2 cup diced tomatoes
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Oven-safe skillet or baking dish
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Pound the veal slices with a meat mallet until they are about 1/4-inch thick.
3. In a bowl, mix together the breadcrumbs, Parmesan cheese, parsley, chives, and tarragon.
4. Melt 1/4 cup of butter in a skillet over medium heat.
5. Dredge each veal slice in the breadcrumb mixture, shaking off any excess, and place them in the skillet. Cook for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
6. In the same skillet, melt the remaining 1/4 cup of butter over medium heat. Whisk in the flour to make a roux.
7. Gradually pour in the beef broth and heavy cream, whisking constantly until the sauce thickens.
8. Stir in the olives and tomatoes and season with salt and pepper to taste.
9. Lay the veal slices on a cutting board and spread a spoonful of the sauce over each one. Roll up the slices tightly and tie them with kitchen twine.
10. Place the rolled veal slices in an oven-safe skillet or baking dish and pour the remaining sauce over them.
11. Bake in the preheated oven for 20-25 minutes until the veal is cooked through and the sauce is bubbly and golden brown.
12. Remove from the oven and let rest for 5 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 620
Fat: 43g
Carbohydrates: 21g
Protein: 38g
Sodium: 990mg
Sugar: 3g
Substitutions for ingredients:
- Chicken or pork can be substituted for veal.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any combination of fresh herbs can be used.
- Green olives can be used instead of Kalamata olives.
- Canned diced tomatoes can be used instead of fresh tomatoes.
Variations:
- Add sliced mushrooms to the sauce.
- Use red wine instead of beef broth.
- Top the rolled veal slices with sliced mozzarella cheese before baking.
- Add capers to the sauce for extra tanginess.
Tips and tricks:
- Make sure to pound the veal slices evenly to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the veal. It should reach 145°F.
- Let the veal rest before slicing to allow the juices to redistribute.
- Serve with crusty bread to soak up the sauce.
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 until heated through.
Presentation ideas:
Serve the sliced veal rolls on a platter with the sauce spooned over the top. Garnish with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Creamy mashed potatoes.
- Crusty bread.
Suggested side dishes:
- Arugula salad with lemon vinaigrette.
- Roasted garlic mashed potatoes.
- Grilled asparagus with Parmesan cheese.
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or cream.
- If the veal rolls are falling apart, use more kitchen twine to secure them.
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.
- Reheat leftovers to an internal temperature of 165°F.
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 and decadent foods.
Flavor profiles:
Savory, rich, tangy, herbaceous.
Serving suggestions:
Serve the Veal Orloff with Tomatoes and Olives as a main course for a special occasion or dinner party.
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Region: Russian