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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.

Source: Martha Stewart Living, January 2010



Cook's Notes

Other good flavorings for veal include garlic, capers, marjoram, parsley, and thyme. Try deglazing the pan with Marsala, white wine, or lemon juice.

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