Veal Chops Orloff
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓pound fresh mushrooms
- 6tablespoons butter
- ½cup finely chopped onion
- 2tablespoons fresh lemon juice
- Salt and freshly ground pepper to taste
- 2tablespoons flour
- 1cup milk
- ¼cup heavy cream
- ½teaspoon freshly grated nutmeg
- Pinch cayenne pepper
- 2tablespoons grated Parmesan or Gruyere cheese
- 4center cut veal chops from the rack or loin with most of the fat removed, each weighing about ½ pound or less
- 2tablespoons finely chopped shallots
- ⅓cup dry white wine
- ⅓cup fresh or canned chicken broth
- 1egg yolk lightly beaten
Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Chop the mushrooms finely on a flat surface with a heavy knife.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
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.
- Step 7
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.
- Step 8
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.
- Step 9
To serve, reheat the wine sauce, place each chop on a plate, pour the wine sauce and vegetables around the meat.
Private Notes
Comments
Hobby loved it, the sauces were wonderful but I found it a tad too heavy for me.
This recipe is fantastic. The chops were so moist and juicy. I substituted half and half for the full fat cream and it was delicious. I remember this recipe from the Mary Tyler Moore Show. Anyone else?
That classic MTM episode featured Sue Ann Nivens making Veal Prince Orloff. It's made with boneless loin of veal roast and takes hours to prepare and cook. I think here, Franey has modified the recipe to make a simplified version. I look forward to tackling it this winter during lockdown.
Two sauces may seem to go overboard, but they work together here: one rich and unctuous, one tart and slightly tangy. It’s the oil-and-vinegar principle, and you will want to be tasting frequently so the balance is just where you want it.