Veal Paillard with Lemon Sauce, Haricot Verts Salad, and Mashed Red Potatoes

Total Time:
1 hr 10 min
Prep:
40 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Lemon Sauce:
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/2 cup sugar
  • Pinch salt
  • 1 shallot, thinly sliced
  • 1 lemon, zested and juiced
  • 1 tablespoon honey
  • Potatoes:
  • 1 1/2 pounds red bliss potatoes, peeled and cut into 1-inch chunks
  • Salt
  • 6 tablespoons unsalted butter (3/4 of a stick), cut into pieces
  • 1/2 cup heavy cream
  • Freshly ground white pepper
  • Salad:
  • Salt
  • 1 pound haricot verts, ends trimmed
  • 3 tablespoons champagne vinegar
  • 2 teaspoons Dijon mustard
  • Freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 1/2 cup nicoise olives
  • 1 pint grape tomatoes
  • 1/4 cup minced fresh parsley
  • Veal:
  • 4 veal cutlets
  • 1 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 2 tablespoons unsalted butter, plus more for cooking
  • 1 tablespoon grapeseed oil, plus more for cooking
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.


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