Veal Paillard with Lemon Sauce, Haricot Verts Salad, and Mashed Red Potatoes
- 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
- 1 1/2 pounds red bliss potatoes, peeled and cut into 1-inch chunks
- 6 tablespoons unsalted butter (3/4 of a stick), cut into pieces
- 1/2 cup heavy cream
- Freshly ground white pepper
- 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
- 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
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.
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.
Recipe courtesy of Emeril Lagasse