From browning the meat to making the sauce, everything comes together in one pan. Do not use a nonstick skillet -- the caramelized bits that stick to the bottom of a regular pan give the sauce depth of flavor. Saute the meat in cooking oil or a mix of butter and oil. Butter imparts a nice, nutty flavor but can burn if not combined with some oil.
Tools and Materials
- Cooking oil or a mix of butter and oil
- Wooden spoon
- Sauce-flavoring ingredients, such as mushrooms and shallots
- Liquid, such as wine or stock
- Cold butter
1. Browning the meat: saute paillards -- these are veal -- over medium-high heat until browned and cooked through, turning them once. Leave some space between pieces.
2. Adding flavor: remove the meat, and add sauce-flavoring ingredients, such as mushrooms and shallots. Saute, adding oil or butter and reducing heat as necessary.
3. Deglazing the pan: Add liquid, such as wine or stock, and bring to a simmer. Stir with a wooden spoon to release the brown bits from the pan. Reduce liquid by about half.
4. Adding the butter: finish the sauce by swirling cold butter, a little at a time, into the reduced liquid. Return paillards to the pan to warm in the sauce if desired.