Escalope De Veau Orloff is a culinary term that refers to a classic French dish consisting of thinly sliced veal escalopes, typically from the tenderloin or leg, which are prepared and cooked in a specific manner. The dish is named after the Russian Count Orloff, who allegedly created it.
To prepare Escalope De Veau Orloff, the veal escalopes are first seasoned with salt and pepper before being wrapped in thin slices of smoked ham, such as prosciutto, and covered with a layer of cheese, most commonly Gruyère or Swiss cheese. The wrapped veal is then lightly breaded by dipping it in flour, beaten eggs, and breadcrumbs. It is important to ensure that the cheese is completely encased within the escalope to prevent it from melting out during the cooking process.
The breaded and stuffed veal escalopes are then pan-fried in butter until golden and crispy on the outside, while remaining tender and moist on the inside. The cooking time should be relatively short to preserve the tenderness and juiciness of the veal.
Escalope De Veau Orloff is often served with a rich sauce, such as a velouté or béchamel sauce, which is made with butter, flour, milk, and often flavored with grated cheese or mushrooms. The sauce is typically poured over the cooked veal before serving, adding an extra layer of flavor and moisture to the dish.
This traditional French dish is known for its delicate flavors, tender texture, and its combination of veal, ham, cheese, and sauce, creating a delectable and satisfying meal.
