Veal,Paillards w/mushroom,mustard & sherry sauce

By Bob_Bazzle

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.

Ingredients

• 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

Preparation

Step 1

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.