Veal Paillard With Lemon Sauce, Haricot Verts Salad, And Mashed Red Potatoes
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
45
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Cornstarch1 cup
Water1 cup
Sugar1
Salt1 tbsp
Honey1 cup
Heavy Cream3 tbsps
Champagne Vinegar2 tsps
Dijon Mustard6 tbsps
Extra-Virgin Olive Oil1 cup
Nicoise Olives1 cup
Parsley (minced fresh)1 cup
All-Purpose FlourDirections:
1
Heat a large saute pan over medium-high heat
2
For the lemon sauce: In a saucepan, whisk together the cornstarch with the water
3
Stir in the sugar and a pinch of salt until well mixed
4
Add the shallots and stir in the lemon zest and juice
5
Bring to a simmer over low heat and cook until thickened, about 1 minute
6
Stir in the honey
7
Remove from the heat and set aside to cool
8
For the potatoes: Place the potatoes in a saucepan of salted cold water and bring to a boil
9
Boil the potatoes until a fork goes in easily, 10 to 12 minutes
10
Drain and return the potatoes to the pan
11
Mash the potatoes with the butter and cream
12
Season with salt and white pepper, to taste
13
Cover and keep warm
14
For the salad: Bring a saucepan of salted cold water to a boil
15
Blanch the haricot verts until just tender and still bright green
16
Drain well
17
Whisk together the vinegar, Dijon mustard, 1/4 teaspoon salt, and a pinch of pepper
18
While whisking, slowly drizzle in the olive oil
19
Taste and season, if needed
20
Toss the haricot verts with the vinaigrette and remaining salad ingredients to coat well
21
Taste and season with salt, if needed
22
Set aside
23
For the veal: Pound the cutlets into thin, even pieces between 2 sheets of plastic
24
Place the flour in a large bowl and season with salt and pepper
25
Dredge the veal in the seasoned flour
26
Add 2 tablespoons butter and 1 tablespoon grapeseed oil to the hot pan
27
Saute the veal until golden brown on both sides, about 2 minutes per side
28
Cook in batches, adding more butter and oil, if needed
29
Transfer each cooked cutlet to a plate lined with paper towels
30
Season each piece with salt
31
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
32
Spoon a small amount of lemon sauce on each piece of veal