Recipe courtesy of Robert Irvine
Episode: Game Day Party
Save Recipe Print
Veal Paillard with Lemon Sauce, Haricot Verts Salad, and Mashed Red Potatoes
Total:
1 hr 10 min
Prep:
40 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
40 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Lemon Sauce:
Potatoes:
Salad:
Veal:

Directions

For the lemon sauce: In a saucepan, whisk together the cornstarch with the water. Stir in the sugar and a pinch of salt until well mixed. Add the shallots and stir in the lemon zest and juice. Bring to a simmer over low heat and cook until thickened, about 1 minute. Stir in the honey. Remove from the heat and set aside to cool.

For the potatoes: Place the potatoes in a saucepan of salted cold water and bring to a boil. Boil the potatoes until a fork goes in easily, 10 to 12 minutes. Drain and return the potatoes to the pan.

Mash the potatoes with the butter and cream. Season with salt and white pepper, to taste. Cover and keep warm.

For the salad: Bring a saucepan of salted cold water to a boil. Blanch the haricot verts until just tender and still bright green. Drain well.

Whisk together the vinegar, Dijon mustard, 1/4 teaspoon salt, and a pinch of pepper. While whisking, slowly drizzle in the olive oil. Taste and season, if needed.

Toss the haricot verts with the vinaigrette and remaining salad ingredients to coat well. Taste and season with salt, if needed. Set aside.

For the veal: Pound the cutlets into thin, even pieces between 2 sheets of plastic. Place the flour in a large bowl and season with salt and pepper. Dredge the veal in the seasoned flour.

Heat a large saute pan over medium-high heat. Add 2 tablespoons butter and 1 tablespoon grapeseed oil to the hot pan.

Saute the veal until golden brown on both sides, about 2 minutes per side. Cook in batches, adding more butter and oil, if needed. Transfer each cooked cutlet to a plate lined with paper towels. Season each piece with salt.

For serving: Spoon some of the mashed potatoes into middle of the plates, top each with a veal cutlet, and arrange some of the salad on the side of the veal. Spoon a small amount of lemon sauce on each piece of veal.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Grilled Veal Chops with Raw Sauce

Recipe courtesy of Rachael Ray

Sweet Potato Mash

Recipe courtesy of Robert Irvine

Veal Saltimbocca

Recipe courtesy of Robert Irvine

Veal Marsala

Recipe courtesy of Robert Irvine

Veal Blanquette

Recipe courtesy of Robert Irvine

Beef Paillard

Recipe courtesy of Alton Brown

Blanquette of Veal

Recipe courtesy of Robert Irvine

Chicken Paillard

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.