Veal Paillard with Lemon Sauce, Haricot Verts Salad, and Mashed Red Potatoes
- Level: Easy
- Yield: 4 servings
- Total: 1 hr 10 min
- Prep: 40 min
- Cook: 30 min
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.