Reviews Add Rating & Review 12 Ratings 5 star values: 4 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 1
Back to Veal Paillards with Mushroom, Mustard, and Sherry Sauce All Reviews for Veal Paillards with Mushroom, Mustard, and Sherry Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Veal Paillards with Mushroom, Mustard, and Sherry Sauce Recipe Summary Servings: 4
Ingredients Ingredient Checklist 4 veal paillards Salt and pepper 1 tablespoon extra-virgin olive oil 1 tablespoon plus 3 more tablespoons unsalted butter 2 cups sliced mushrooms 2 tablespoons minced shallot 3 tablespoons medium-dry sherry (such as amontillado) 2 tablespoons Grainy mustard 3/4 cup low-sodium chicken stock 1 tablespoon finely chopped fresh chives
Cook’s Notes Other good flavorings for veal include garlic, capers, marjoram, parsley, and thyme. Try deglazing the pan with Marsala, white wine, or lemon juice.
Gallery Veal Paillards with Mushroom, Mustard, and Sherry Sauce
Recipe Summary Servings: 4
Gallery
Veal Paillards with Mushroom, Mustard, and Sherry Sauce
Veal Paillards with Mushroom, Mustard, and Sherry Sauce
Veal Paillards with Mushroom, Mustard, and Sherry Sauce
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 4 veal paillards Salt and pepper 1 tablespoon extra-virgin olive oil 1 tablespoon plus 3 more tablespoons unsalted butter 2 cups sliced mushrooms 2 tablespoons minced shallot 3 tablespoons medium-dry sherry (such as amontillado) 2 tablespoons Grainy mustard 3/4 cup low-sodium chicken stock 1 tablespoon finely chopped fresh chives
Directions
Season paillards on both sides with salt and pepper. Heat extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until butter foams. Add 2 paillards, and saute on 1 side until golden brown, about 2 minutes. Flip, and saute paillards until cooked through, about 30 seconds. Transfer to a plate. Repeat with remaining paillards.
Add sliced mushrooms, minced shallot, and 1 tablespoon unsalted butter to skillet, and cook over medium heat, stirring often, until mushrooms are golden, about 2 minutes. Add medium-dry sherry and grainy mustard, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Add chicken stock and any plate juices. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in 2 tablespoons cold unsalted butter (cut into small pieces) until just melted, and sprinkle with fresh chives. Season to taste.
Cook’s Notes Other good flavorings for veal include garlic, capers, marjoram, parsley, and thyme. Try deglazing the pan with Marsala, white wine, or lemon juice.
Cook’s Notes
Other good flavorings for veal include garlic, capers, marjoram, parsley, and thyme. Try deglazing the pan with Marsala, white wine, or lemon juice.
Reviews
Add Rating & Review 12 Ratings 5 star values: 4 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 1
Reviews
Add Rating & Review 12 Ratings 5 star values: 4 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 1
Add Rating & Review
12 Ratings 5 star values: 4 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 1
12 Ratings 5 star values: 4 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 1
12 Ratings 5 star values: 4 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 1
5 star values: 4 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 1
All Reviews for Veal Paillards with Mushroom, Mustard, and Sherry Sauce
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Veal Paillards with Mushroom, Mustard, and Sherry Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
