Veal in French

Cookinero 27 Apr 2025

French-style veal is one of the most popular meat recipes. Almost everyone likes meat cooked this way - it is juicy and tasty. Despite the name, the recipe was invented in the Russian Empire and was previously called "Orlov-style veal". Layers of veal were baked with potatoes and mushrooms, with Bechamel sauce and cheese. Today's version of cooking is different. To bake French-style veal in the oven, use the tenderloin or parts of the animal's hind leg.

How to cook Veal in French

Step 1

Veal in French

Layer the ingredients on a baking sheet. Place the veal slices on a baking sheet greased with oil or lined with parchment. Grease each piece of meat with a thin layer of sour cream. Place the onion half rings on top. Grease with sour cream again. Then lay out the tomato slices. Sprinkle with chopped parsley and half the cheese (100 g) on top.

Step 2

Veal in French

Start baking the meat. Bake the French-style veal for 25-30 minutes. After 25-30 minutes, remove the dish from the oven, sprinkle with cheese again and put it back in the oven for 10 minutes so that a delicious and golden crust of cheese forms on the meat.

Veal in French - FAQ About Ingredients, Baking Time and Storage

Yes, you can use Greek yogurt, crème fraîche, or a dairy-free alternative like coconut yogurt for a similar texture and tanginess.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Absolutely! Replace the veal with thick slices of eggplant or portobello mushrooms for a tasty vegetarian version.
Serve with mashed potatoes, steamed vegetables, or a fresh green salad for a balanced meal.
Yes, freeze before the final cheese layer. Thaw in the fridge overnight, add cheese, and bake as directed for best results.
Thinly sliced chicken breast or pork cutlets work well as substitutes, though cooking times may vary slightly.
Yes, omit the cheese or use a smaller amount of a high-quality aged cheese to reduce carbs while keeping flavor.
Double or triple the ingredients and use a larger baking sheet, ensuring meat is in a single layer for even cooking.

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