Best 4 Veal Chops Orloff Recipes

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Veal chops orloff is a classic French dish that features tender veal chops topped with a flavorful mixture of mushrooms, cheese, and a creamy sauce. This iconic dish is believed to have originated in the early 1900s and has since gained popularity worldwide. With its elegant presentation and delicious flavor, veal chops orloff is perfect for special occasions or when you want to indulge in a luxurious meal.

Let's cook with our recipes!

VEAL PRINCE ORLOFF



Veal Prince Orloff image

Categories     Milk/Cream     Cheese     Dairy     Mushroom     Braise     Valentine's Day     Dinner     Meat     Veal     Fall     Winter     Anniversary     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 37

For veal roast
1 (4 1/2-pound) tied boneless loin of veal roast
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 celery rib, finely chopped
1 large carrot, finely chopped
6 sprigs fresh flat-leaf parsley
6 sprigs fresh thyme or 1/2 teaspoon dried, crumbled
1 Turkish or 1/2 California bay leaf
1 cup dry white wine
For soubise
1/3 cup long-grain white rice
2 tablespoons unsalted butter
1 lb onions, halved lengthwise and thinly sliced crosswise (3 cups)
1/2 teaspoon salt
1/3 cup chicken broth or water
For duxelles
1 pound mushrooms, minced (preferably with a knife)
3 tablespoons unsalted butter
2 tablespoons (1/2 ounce) finely chopped black truffles* (optional)
1/4 cup heavy cream
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper
For Mornay sauce
About 1 1/2 cups whole milk
4 1/2 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 oz coarsely grated Gruyère (1/3 cup)
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
Accompaniments: boiled potatoes; haricots verts
Special Equipment
an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 (1-qt) sealable plastic bags; an ovenproof platter

Steps:

  • Braise veal:
  • Position oven racks in upper and lower thirds of oven and preheat to 325°F.
  • Pat veal dry and sprinkle with salt and pepper. Heat oil and 1 tablespoon butter in 5- to 6-quart pot over moderately high heat until foam subsides, then brown veal on all sides, turning with tongs, about 10 minutes. Transfer veal to a plate and discard fat from pot.
  • Melt remaining tablespoon butter in pot and cook onion, celery, and carrot over moderate heat, stirring and scraping up any brown bits, until softened, about 5 minutes.
  • Wrap parsley, fresh thyme (if using), and bay leaf in a square of cheesecloth and tie into a bundle with string to make a bouquet garni, then add to vegetables along with wine and dried thyme (if using). Put veal on top and bring to a simmer.
  • Cover pot with lid, then transfer to lower third of oven and braise veal until thermometer inserted 2 inches into center of meat registers 145°F, about 1 1/2 hours.
  • Transfer veal to a cutting board and let stand 30 minutes (internal temperature will rise to 155°F). Pour cooking juices from pot through a fine-mesh sieve into a 4-cup measure, pressing on and discarding solids. Skim off fat and reserve juices, adding any juices that have accumulated on plate from veal, for Mornay sauce.
  • Make soubise while veal braises:
  • Parcook rice in a large saucepan of boiling salted water 5 minutes, then drain in a sieve and rinse.
  • Heat butter in a 10-inch ovenproof skillet over moderately low heat until foam subsides, then stir in onions and salt. Cover tightly with a lid or a double layer of foil and cook onions over low heat, stirring occasionally, 5 minutes. Stir in rice and broth and bring to a simmer.
  • Cover skillet tightly, then transfer to upper third of oven and bake until rice and onions are very soft, about 1 hour. (Leave oven on.)
  • Transfer soubise to a food processor and pulse until coarsely puréed. Transfer to a bowl to cool.
  • Make duxelles while veal and soubise cook:
  • Put a handful of mushrooms in a clean kitchen towel (not terry cloth), then gather towel around mushrooms and wring them over sink to squeeze out as much liquid as possible. Wring out remaining mushrooms, a handful at a time, in same manner.
  • Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms and truffles (if using), stirring, until lightly browned and any liquid mushrooms give off is evaporated, 6 to 8 minutes. Stir in cream, salt, and pepper and cook, stirring, until cream is absorbed by mushrooms, about 1 minute. Transfer to a bowl and cool.
  • Make Mornay sauce while veal stands:
  • Add enough milk to reserved veal juices to total 3 cups. Melt butter in a 2-quart heavy saucepan over moderately low heat, then add flour and cook over low heat, whisking constantly, 3 minutes. Add milk mixture in a stream, whisking, and bring to a boil, whisking. Reduce heat to low and gently simmer, whisking occasionally, 10 minutes. Remove from heat and add Gruyère, whisking until melted, then whisk in salt, pepper, and nutmeg.
  • Assemble veal Orloff:
  • Move top rack to middle of oven and increase temperature to 375°F.
  • Stir 1/4 cup soubise into duxelles, then transfer remaining soubise to a sealable plastic bag. Transfer duxelles mixture to other sealable plastic bag, then seal each bag, squeezing out excess air. Snip off 3/4 inch from a bottom corner of each bag.
  • Remove string from veal, then trim off fat layer and ends of veal and discard. Cut roast crosswise into 16 slices (1/4 inch thick), keeping slices together. Transfer 1 slice of veal to end of ovenproof platter, then pipe about 1 1/2 tablespoons soubise onto half of slice, starting at bottom of slice and working toward top. Pipe about 1 1/2 tablespoons duxelles on other half of slice in same manner. Overlap with another slice of veal, leaving about 1/2 inch of stuffing exposed. Repeat with remaining veal slices and remaining soubise and duxelles, keeping slices aligned.
  • If necessary, heat Mornay sauce over low heat, stirring, until loose enough to spoon, then spoon 1/2 to 3/4 cup over top and sides of veal, covering slices and stuffings thinly but completely.
  • Bake veal Orloff, uncovered, until heated through and Mornay sauce glazes veal, 15 to 30 minutes.
  • Heat remaining Mornay sauce over moderate heat, stirring occasionally (thin with a little milk, if necessary), until hot and transfer to a gravy boat to serve on the side.

VEAL CHOPS PRINCE ORLOFF



Veal Chops Prince Orloff image

Pierre Franey was so great. Thanks to "60-minute Gourmet," you could work late and still get your guy. Here, he has reproduced one of the classical dishes of French cuisine in 60 minutes. Peas would be a compatible side dish.

Provided by MariaLuisa

Categories     Veal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

4 veal chops, about 3/4 pound each
salt
pepper
1/2 lb mushroom, fresh
6 tablespoons butter, divided
1/4 cup onion, finely-chopped
1/2 lemon, juiced
3 tablespoons flour
1 cup milk
1/2 cup heavy cream
2 tablespoons swiss cheese, grated
1/3 cup white wine
1/3 cup water
1 egg yolk, lightly beaten

Steps:

  • Preheat oven to 400 degrees.
  • Sprinkle the chops with salt and pepper to taste, and set aside.
  • Chop the mushrooms finely; there should be about 1 3/4 cups.
  • Melt 2 tablespoons of the butter in a small skillet. Add the onion and cook until wilted. Add the mushrooms and sprinkle with the lemon juice. Cook, stirring, until the mushrooms are fairly dry. Add salt and pepper to taste. Set aside.
  • Melt 2 tablespoons of butter in a saucepan and add the flour. Cook briefly, without browning. Add the milk, stirring rapidly with a whisk. When blended and smooth, stir in the cream. Add salt and pepper to taste. Remove from heat and add cheese. Stir to blend and set aside.
  • Melt the remaining 2 tablespoons of butter in a large skillet. Add the chops, and cook for six minutes per side, or until browned.
  • Transfer the chops to a baking dish. Spread equal portions of the mushroom mixture over each chop.
  • Pour off the fat from the skillet in which the chops were cooked. Add the wine and the water, and deglaze the pan. Set aside.
  • Add the egg yolk to the cheese sauce and stir to blend. Spoon equal portions of the sauce over each chop.
  • Place the chops in the oven and bake 15 minutes. Run the dish briefly under the broiler until it is nicely browned. Reheat the pan sauce and serve it spooned around each serving.
  • Merci, Pierre.

Nutrition Facts : Calories 376.5, Fat 32.8, SaturatedFat 20.2, Cholesterol 145.4, Sodium 177.2, Carbohydrate 13.3, Fiber 1.5, Sugar 1.7, Protein 6.9

VEAL CHOPS ORLOFF



Veal Chops Orloff image

Provided by Pierre Franey

Categories     dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 16

1/3 pound fresh mushrooms
6 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons fresh lemon juice
Salt and freshly ground pepper to taste
2 tablespoons flour
1 cup milk
1/4 cup heavy cream
1/2 teaspoon freshly grated nutmeg
Pinch cayenne pepper
2 tablespoons grated Parmesan or Gruyere cheese
4 center cut veal chops from the rack or loin with most of the fat removed, each weighing about 1/2 pound or less
2 tablespoons finely chopped shallots
1/3 cup dry white wine
1/3 cup fresh or canned chicken broth
1 egg yolk lightly beaten

Steps:

  • Preheat oven to 425 degrees.
  • Chop the mushrooms finely on a flat surface with a heavy knife.
  • Melt 2 tablespoons of the butter in a skillet. Add the onions and cook, stirring until wilted. Add the mushrooms, lemon juice and salt and pepper. Cook, stirring over medium-high heat until the mushrooms become fairly dry. Set aside.
  • For the cheese sauce, melt 2 tablespoons of the butter in a saucepan and add the flour. Cook, stirring briefly, without browning. Add the milk, stirring rapidly with a whisk. When blended and smooth, add the cream, nutmeg, cayenne and salt and pepper. Bring to a boil and simmer for 5 minutes, stirring. Remove from heat and add half the grated cheese. Set aside.
  • Sprinkle the chops with salt and pepper. Melt the remaining butter in a large heavy skillet. Add the chops and cook over medium-high heat for about 6 minutes or until nicely browned. Turn and cook 6 more minutes or until nicely browned.
  • Transfer the chops to a baking dish large enough to hold the chops in one layer. Spoon equal portions of the mushroom mixture over each chop. Smooth it over.
  • Meanwhile, for the wine sauce, pour off the fat from the skillet, add the shallots, cook, stirring briefly, then add the wine and the chicken broth. Bring to a boil, stirring to dissolve the brown particles that cling to the bottom of the skillet. Reduce by half, pour the sauce into a small saucepan and set aside.
  • Add the beaten egg yolk to the cheese sauce and stir to blend. Spoon equal portions of the sauce over the chops. Sprinkle with the remaining cheese. Place the chops in the oven and bake for 10 minutes. Run the dish briefly under the broiler until it is nicely browned, if necessary.
  • To serve, reheat the wine sauce, place each chop on a plate, pour the wine sauce and vegetables around the meat.

VEAL OSCAR



Veal Oscar image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 21

1 bunch asparagus spears, ends trimmed
1 pound king crab legs
Water
White wine
Lemon slices
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
Bearnaise Sauce, recipe follows
1/4 cup fresh tarragon, chopped
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper to taste

Steps:

  • Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.
  • In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm.
  • To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce. Serve hot.
  • In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
  • Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.
  • Serve with Veal Oscar. Yield: 1 cup

Tips:

  • When choosing veal chops, look for ones that are about 1 inch thick and have a good amount of marbling.
  • To ensure even cooking, pound the veal chops to an even thickness before cooking.
  • To prevent the chops from drying out, cook them over medium heat and do not overcook.
  • For a flavorful crust, sear the chops in a hot skillet before transferring them to the oven to finish cooking.
  • To make the sauce, use a good quality dry white wine and a rich, flavorful stock.
  • For a creamy sauce, add a dollop of crème fraîche or sour cream at the end of cooking.
  • To serve, spoon the sauce over the veal chops and garnish with fresh herbs.

Conclusion:

Veal chops Orloff is a classic French dish that is sure to impress your guests. The tender veal chops are cooked to perfection and smothered in a rich, flavorful sauce. This dish is perfect for a special occasion or a romantic dinner.

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