Ingredients with Measurements:
- 2 lbs. veal loin, trimmed and butterflied
- 1 lb. wild mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1/2 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 tbsp. butter
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Kitchen twine
- Large oven-safe skillet or roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until translucent.
3. Add the sliced mushrooms and cook until they release their moisture and are browned.
4. Add the white wine and cook until the liquid has reduced by half.
5. Add the heavy cream and cook until the sauce has thickened. Season with salt and pepper to taste.
6. Lay the butterflied veal loin flat on a cutting board. Cover with plastic wrap and pound with a meat mallet until it is an even thickness.
7. Spread the mushroom mixture over the veal, leaving a 1-inch border around the edges.
8. Roll the veal tightly, starting from the short end. Tie with kitchen twine to secure.
9. In a small bowl, mix together the breadcrumbs and parmesan cheese.
10. Melt the butter in the skillet over medium heat. Roll the veal in the breadcrumb mixture to coat.
11. Place the veal in the skillet and sear on all sides until golden brown.
12. Transfer the skillet to the oven and roast for 30-40 minutes, or until the internal temperature reaches 145°F.
13. Let the veal rest for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 375°F. Roast veal until internal temperature reaches 145°F.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Protein: 45g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Sodium: 500mg
Substitutions for ingredients:
- Pork loin or beef tenderloin can be substituted for veal loin.
- Button mushrooms or cremini mushrooms can be substituted for wild mushrooms.
- Chicken broth can be substituted for white wine.
Variations:
- Add chopped herbs such as thyme or rosemary to the mushroom mixture.
- Use a different type of cheese such as Gruyere or fontina.
- Add chopped spinach or kale to the mushroom mixture.
Tips and tricks:
- Make sure to pound the veal evenly so it cooks evenly.
- Let the veal rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the veal is cooked to the correct temperature.
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 until heated through.
Presentation ideas:
Serve sliced veal on a platter with the mushroom sauce spooned over the top.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with roasted vegetables such as asparagus or Brussels sprouts.
Suggested side dishes:
- Roasted potatoes
- Creamed spinach
- Garlic bread
Troubleshooting advice:
- If the veal is browning too quickly, cover with foil and continue cooking.
- If the mushroom sauce is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the veal to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw meat.
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.
Flavor profiles:
Savory, earthy, creamy
Serving suggestions:
Serve with a glass of red wine such as Pinot Noir or Cabernet Sauvignon.
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Region: Russian