Orlov veal cutlet – this cutlet is served in the same bowl in which it was gratined. An arbitrary side dish can be served with this cutlet, at the request of the guest.
Recipe for veal cutlet "Orlov" - Milan Mijović
Orlov veal cutlet - this cutlet is served in the same bowl in which it was gratined. An arbitrary side dish can be served with this cutlet, at the request of the guest.
- 2,5 kg veal cutlet
- 50 grams of flour
- 2 dl of oil
- 20 gr of salt
- 500 g of rice (stewed)
- 1 kg of toast
- 100 g of butter
- 200 g onion (finely chopped)
- 300 g of mushrooms (finely chopped)
- parsley (leaves, finely chopped)
- 2 pieces of eggs
- 5 dl of milk
- 2 dl sweet cream
- 1 nutmeg
- 5 egg yolks
- 100 g of Parmesan cheese
- For the base 500 stewed rice 1 kg of toast. To prepare the filling: 100 g of butter, 200 g of finely chopped onion, 300 g of finely chopped mushrooms, 5 g of salt, a bunch of finely chopped parsley leaves, ground pepper, 2 eggs.
- To prepare the ograten sauce: 100 g of butter, 100 g of flour, 5 dl of sweet milk, 2 dl of sweet cream, 1 nutmeg, 5 egg yolks, 100 g of Parmesan cheese, 10 g of salt, a bunch of parsley leaves.
- Method of operation: Lay the veal cutlet on the work board, on the body of the vertebrae and the average rib bones, which form an integral part of the cutlet, so that the back muscle is cut upwards. Then cut two pieces from the aged cutlet, for one person, 225 to 250 g, one piece of cutlet with bone and the other b/k, or both cutlets with bone 250 g or both cutlets b/k 200 g. Cut the cutlet meat with an incision between the rib bones, transverse to the transversely striated muscle fibers. Beat the cut pieces of cutlet slightly, cutting the veins, and then form them into their original shape. Cover the shaped cutlets with strips of foil (to prevent them from being deformed during heating) and then dust them with flour.
- Thermal processing-frying: In a frying pan with moderately heated oil, fry the cutlets, on both sides, until golden yellow. Frying takes eight to ten minutes, the chops are salted and seasoned at the very end of the heat treatment. During frying, cover the cutlets with their own juice. Do not pierce the cutlets with a fork during thermal processing and serving, but use the appropriate tool-accessories for this.
- Preparation of the filling: Sauté finely chopped onion, finely chopped mushrooms in moderately heated butter, salt, season with finely chopped parsley leaves, ground pepper and combine with eggs.
- Prepare the grilled sauce.
- Choosing a serving dish and preparing side dishes: Coat a ceramic bowl with butter, place a base of rice on it, and place shaped bread croutons on top of the base. Place one cutlet on each crouton. Place the filling over the cutlet, pour the sauce over it, sprinkle with parmesan cheese and fry until golden brown.
Read more:
The best recipes on the Android app for your mobile phone or tablet!
The Recipes and Kuvar online portal is ranked among the TOP 50 websites in Serbia!
If you are interested in all of ours recipes, click the link: RECIPES. Collections of the best recipes of our associates can be found in the cook section, if you want to read more, click on the link: COOK. If you want to see our front page, click on the link: RECIPES AND COOK ONLINE homepage.
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
