Veal Paillards with Mushroom, Mustard, and Sherry Sauce
Before making this dish, read our handy instructions on how to make paillards. Veal is often sold as cutlets. Pound them if they need to be thinner or more even. For oven fries: Cut russet potatoes into 1/2-inch-thick sticks. Toss with olive oil, salt, and pepper. Roast at 425 degrees, turning once, until golden, about 30 minutes.
- Servings: 4
Source: Martha Stewart Living, January 2010
- 4 veal paillards
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon plus 3 more tablespoons unsalted butter
- 2 cups sliced mushrooms
- 2 tablespoons minced shallot
- 3 tablespoons medium-dry sherry (such as amontillado)
- 2 tablespoons Grainy mustard
- 3/4 cup low-sodium chicken stock
- 1 tablespoon finely chopped fresh chives
Season paillards on both sides with salt and pepper. Heat extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until butter foams. Add 2 paillards, and saute on 1 side until golden brown, about 2 minutes. Flip, and saute paillards until cooked through, about 30 seconds. Transfer to a plate. Repeat with remaining paillards.
Add sliced mushrooms, minced shallot, and 1 tablespoon unsalted butter to skillet, and cook over medium heat, stirring often, until mushrooms are golden, about 2 minutes. Add medium-dry sherry and grainy mustard, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Add chicken stock and any plate juices. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in 2 tablespoons cold unsalted butter (cut into small pieces) until just melted, and sprinkle with fresh chives. Season to taste.