Veal Orloff with Mushroom Sauce

Ingredients

• 2 pounds (900g) veal loin, sliced into thin cutlets 2 pounds (900g) veal loin, sliced into thin cutlets
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1/4 cup (60ml) dry white wine 1/4 cup (60ml) dry white wine
• 1/4 cup (60g) grated Parmesan cheese 1/4 cup (60g) grated Parmesan cheese
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 14g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 42g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   Season the veal cutlets with salt and pepper on both sides.
3. 3.
   Heat the olive oil in a large skillet over medium-high heat. Sear the veal cutlets until golden brown, about 2 minutes per side. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and sauté until translucent. Add the sliced mushrooms and garlic, and cook until the mushrooms are tender and any liquid has evaporated.
5. 5.
   Sprinkle the flour over the mushrooms and stir well to coat. Cook for another minute to cook off the raw flour taste.
6. 6.
   Slowly pour in the beef broth and white wine, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened.
7. 7.
   Stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste.
8. 8.
   Arrange half of the seared veal cutlets in a single layer in a baking dish. Pour half of the mushroom sauce over the veal. Repeat with the remaining veal and sauce.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the veal is cooked through and the sauce is bubbly and golden brown on top.
10. 10.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Veal — Make sure to slice the veal into thin cutlets to ensure even cooking and tenderness.
• Mushrooms — Use fresh mushrooms for the best flavor and texture. Slice them evenly to ensure they cook uniformly.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for a more intense flavor.

Tips & Tricks

• For a richer flavor, marinate the veal cutlets in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• If you prefer a lighter version, you can substitute the heavy cream with Greek yogurt or sour cream.
• Serve the Veal Orloff with a side of buttered noodles or mashed potatoes to soak up the delicious mushroom sauce.
• To add a touch of elegance, garnish the dish with truffle oil or truffle shavings.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Veal Orloff hot, straight from the oven, to fully enjoy its flavors and textures. Pair it with a fresh green salad or steamed vegetables for a complete and satisfying meal.

Presentation advice

To present the Veal Orloff beautifully, arrange the sliced veal cutlets on a serving platter and pour the mushroom sauce over them. Garnish with fresh parsley for a pop of color. Serve with a side of buttered noodles or mashed potatoes for an elegant touch.