Veal – Paillards with Mushroom, Mustard and Sherry Sauce

Veal – Paillards with Mushroom, Mustard and Sherry Sauce
Veal – Paillards with Mushroom, Mustard and Sherry Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    Veal Paillards

  • Salt and pepper

  • 1

    T extra-virgin olive oil

  • 1

    T plus 3T more unsalted butter

  • 2

    cups sliced mushrooms

  • 2

    T minced shallot

  • 3

    T medium-dry sherry

  • 2

    T Grainy mustard

  • 3/4

    cup low-sodium chicken stock

  • 1

    T finely chopped fresh chives

Directions

Season paillards on both sides with salt and pepper. Heat extra-virgin olive oil and 1T unsalted butter in a large skillet over medium-high heat until butter foams. Add 2 paillards, and sauté on 1 side until golden brown, about 2 minutes. Flip and sauté paillards until cooked through, about 30 seconds. Transfer to a plate. Repeat with remaining paillards. Add sliced mushrooms, minced shallot, and 1T 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 2T cold unsalted butter (cut into small pieces) until just melted, and sprinkle with fresh chives. Season to taste. Serve with potatoes.

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