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.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- 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.
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Khalid ood466
[email protected]This was a great recipe! The veal was tender and the sauce was delicious. I will definitely be making this again.
Oishi Aktar
[email protected]This recipe was a bit more work than I expected, but it was worth it. The veal was tender and juicy, and the sauce was flavorful and creamy. I served it with mashed potatoes and asparagus, and it was a perfect meal.
dhane singh
[email protected]I was really impressed with this recipe. The veal was cooked to perfection and the sauce was delicious. I will definitely be making this again.
Christopher Lackie
[email protected]This was an excellent recipe! The veal was tender and flavorful, and the sauce was rich and creamy. I served it with mashed potatoes and green beans, and it was a perfect meal.
Mejber Ziad
[email protected]I've made this recipe several times now and it's always a hit. The veal is always cooked perfectly and the sauce is always flavorful. I love that it's a relatively easy recipe to make, too.
Aliou Diallo
[email protected]This was a great recipe! The veal was tender and the sauce was delicious. I served it with roasted potatoes and asparagus, and it was a perfect meal.
Evija Suruma
[email protected]I followed the recipe exactly and the dish turned out perfectly. The veal was cooked evenly and the sauce was rich and flavorful. I would definitely recommend this recipe.
Thapelo Seane
[email protected]This dish was easy to make and turned out great! The veal was tender and the sauce was flavorful. I served it with roasted vegetables and it was a perfect meal.
MD Ovi
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The veal was tender and juicy, and the sauce was incredible. I'll definitely be making this again.
Luckenson Joseph
[email protected]This dish was amazing! The veal was cooked perfectly and the sauce was bursting with flavor. I will definitely be making this again.
Caroline Fangel
[email protected]I've made this veal paillard recipe several times now, and it's always a crowd-pleaser. The sauce is especially good, and it's great served over mashed potatoes or rice.
Muhammed Albayati
[email protected]This veal paillard recipe was a hit! The meat was tender and flavorful, and the mushroom-mustard-sherry sauce was rich and delicious. I served it with roasted potatoes and green beans, and it was a perfect meal.