Classic Veal Orloff Roast with Cheese and Mushrooms

Instructions

1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. Season the veal loin roast with salt and ground black pepper on all sides.
3. In a skillet, melt unsalted butter over medium heat.
4. Add finely diced onion and minced garlic clove to the skillet and cook until translucent, about 3 minutes.
5. Add sliced button mushrooms to the skillet and cook until soft and moisture evaporates, about 5 minutes.
6. For dry white wine into the skillet and simmer until reduced by half.
7. Add heavy cream to the mushroom mixture and stir well, cook for 2 minutes until slightly thickened, then remove from heat.
8. Place the veal loin roast in a roasting pan and make several horizontal cuts about 1 cm apart, not cutting all the way through.
9. Spread the mushroom and cream mixture evenly between the cuts of the veal roast.
10. Top the roast with grated Swiss cheese evenly covering the surface.
11. Place the roasting pan in the oven and cook for 25 to 30 minutes until the veal is cooked through and cheese is golden and bubbly.
12. Remove from oven and let rest for 5 minutes before slicing.
13. Garnish with chopped fresh parsley before serving.