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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Dilrukshi Perera
[email protected]This dish was a bit too complicated for me, but it was worth it. The veal was cooked perfectly and the sauce was delicious.
Claudia Fernandez
[email protected]This recipe was easy to follow and the results were amazing! The veal was cooked perfectly and the sauce was divine.
Junaeid Islam
[email protected]I made this dish for my in-laws and they loved it! The veal was so tender and the sauce was perfect.
Bivon Ananda
[email protected]This is a great recipe for a special occasion dinner. The veal was cooked perfectly and the sauce was delicious. I highly recommend it!
Daire Walsh
[email protected]Overall, this was a good recipe. The veal was tender and the sauce was flavorful. However, I found the recipe to be a bit too complicated.
Keyon
[email protected]This dish was a bit too rich for my taste, but my husband loved it. I'll probably make it again, but I'll use less butter and cream.
Nabraj Kafle
[email protected]The veal was a bit overcooked for my taste, but the sauce was amazing. I'll try again and cook the veal for less time.
Demetria Jones
[email protected]This was my first time making veal paillards, and they turned out great! The recipe was easy to follow and the results were delicious. I highly recommend this recipe.
Aziz Hifju
[email protected]I love the combination of flavors in this dish. The veal is tender and juicy, the sauce is rich and flavorful, and the mushrooms add a nice earthy note. Definitely a keeper!
Jay Ranboo
[email protected]This veal paillard recipe was a hit with my family! The mushroom mustard and sherry sauce was divine, and the veal was cooked perfectly. I'll definitely be making this again.