Veal Paillards with Mushroom, Mustard, and Sherry Sauce

By Debbie54

Ingredients

• 4 Veal Pallards
• Salt
• Pepper
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp unsalted butter
• 2 cups sliced mushroms
• 2 Tbsp minced shallot, 1 Tbsp unsalted butter
• 3 Tbsp medium-dry sherry
• 2 Tbsp grainy mustard
• 3/4 cup low-sodium chicken stock
• 2 Tbsp unsalted butter
• 1 Tbsp fresh chives, finely chopped

Preparation

Step 1

Season veal paillards on both sides with salt and pepper. Heat olive oil and 1 Tbsp 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 mushrooms, shallot, and 1 Tbsp unsalted butter to skillet and cook over medium heat, stirring often, until mushrooms are golden, about 2 minutes. Add 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 unsalted butter ( cut into small pieces) until just melted, and sprinkle with chives. Season to taste.