Veal Paillards with Mushroom, Mustard, and Sherry Sauce
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.
- 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.
SourceMartha Stewart Living, January 2010