✔ pork - 1.350 kg
✔ cheese - 400 g
✔ canned pineapples - 250 g
✔ champignons - 3 pcs.
✔ tomato - 1 pcs
✔ onions - 1/2 pcs.
✔ mayonnaise - 80 g
The most popular recipe of meat, which is associated in the CIS with all holidays, is veal Orlov. It is prepared for New Year, birthdays, weddings and other events. At the same time, most of the recipes of this dish is divided into two directions: “classic” with potatoes, and other options without potatoes. My parents constantly prepared the second variant, so I adopted their tradition.
And in this recipe I want to show the process of cooking 4 different variations of non-classical meat aka veal Orloff. You do not have to cook like this every time. You can do it once, and in the future only the types you like the most. Although I personally like this variety.
Let’s first define the meat. You can take pork, beef, chicken or turkey. I used pork escalope (loin) – it is very convenient to cut and beat.
We cut the meat into pieces, approximately 2 centimeters wide. It is not necessary to cut very thinly, because after the beating you will have chips.
Now we take the kitchen hammer and beat the meat. To make the piece of meat more uniform, first beat it with large teeth, then with the second side, with smaller ones.
Ready meat salt and pepper. In fact, you can do it by putting the meat on the baking tray, but I’m used to doing the procedure in a plate, on both sides of the beaten pork.
Then we cover the tray with foil. Just in case, we smear it with oil and put pork on it.
From above, the meat should be greased with mayonnaise, sour cream or yogurt. I had homemade mayonnaise, so I used it.
The most important part of the meat aka veal Orlov is the “filling”, which will distinguish the finished dish. I will cook with tomatoes, mushrooms, pineapples and onions. Mushrooms and tomatoes are well washed and sliced. Clean the onions and cut them with rings. Try not to make the rings too thick, so that in the end it is well cooked and gives sweetness instead of bitterness. Pineapple can be taken in rings or slices. I had rings that were adequate in size, so I just cut them in half. If you have thick pieces, cut them in half.
Put the filling on top of the meat, greased with mayonnaise. I roughly divided all the meat into equal parts, for each option. Do not put a lot of stuffing, so that everything could be evenly baked in the oven.
The last preparation stage left to do is to grate the cheese. I take the usual cheese and rub it on a large grater. This time I missed and took a small bar of 185 grams in the store, so the cheese turned out not quite in measure. You can safely take about 400 grams.
Who has read our recipes for homemade pizza knows that you can’t regret cheese. With grated cheese, we sprinkle the meat to cover the entire surface of the pork. Put the baking tray with meat in the oven heated to 180°, for 20-25 minutes.
When cooking, look at the meat so that it does not float in water. This happens when a lot of liquid is released from the meat, stuffing, mayonnaise and cheese. I have never had this before, but lately it has become more frequent. In this case, you can safely drain the extra liquid and put the meat further on cooking.
At the output we get quite juicy, tasty and diverse meat aka Veal Orloff. Yes, it is not “classic”, but it is also great.
So we can serve it to any side dish: potatoes, porridge, salad. And if you wish, and just float away with bread, like a sandwich. I often do so with a cold meat, if it is left from yesterday.
Bon appetit! Don’t starve 😋