VEAL CHOPS ORLOFF

Steps:

• Preheat oven to 425 degrees.
• Chop the mushrooms finely on a flat surface with a heavy knife.
• Melt 2 tablespoons of the butter in a skillet. Add the onions and cook, stirring until wilted. Add the mushrooms, lemon juice and salt and pepper. Cook, stirring over medium-high heat until the mushrooms become fairly dry. Set aside.
• For the cheese sauce, melt 2 tablespoons of the butter in a saucepan and add the flour. Cook, stirring briefly, without browning. Add the milk, stirring rapidly with a whisk. When blended and smooth, add the cream, nutmeg, cayenne and salt and pepper. Bring to a boil and simmer for 5 minutes, stirring. Remove from heat and add half the grated cheese. Set aside.
• Sprinkle the chops with salt and pepper. Melt the remaining butter in a large heavy skillet. Add the chops and cook over medium-high heat for about 6 minutes or until nicely browned. Turn and cook 6 more minutes or until nicely browned.
• Transfer the chops to a baking dish large enough to hold the chops in one layer. Spoon equal portions of the mushroom mixture over each chop. Smooth it over.
• Meanwhile, for the wine sauce, pour off the fat from the skillet, add the shallots, cook, stirring briefly, then add the wine and the chicken broth. Bring to a boil, stirring to dissolve the brown particles that cling to the bottom of the skillet. Reduce by half, pour the sauce into a small saucepan and set aside.
• Add the beaten egg yolk to the cheese sauce and stir to blend. Spoon equal portions of the sauce over the chops. Sprinkle with the remaining cheese. Place the chops in the oven and bake for 10 minutes. Run the dish briefly under the broiler until it is nicely browned, if necessary.
• To serve, reheat the wine sauce, place each chop on a plate, pour the wine sauce and vegetables around the meat.