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Fast & Easy Recipe For Veal Paillards With Mushroom Sauce

Monday's Leftovers: Veal With Mushroom Sherry Sauce


Follow up on last night's classic veal number by making an equally sumptuous Italian specialty. Use leftover steaks, pounded thin, to make a variation of the renowned dish known as veal marsala. Rather than following a traditional recipe, which calls for marsala wine, flour, and cream, try a lighter, more contemporary version with sherry. The fortified wine, when combined with mushrooms and a bit of mustard for emulsification, transforms into a fragrant, boozy sauce that coats the tender meat. Don't care for veal? Try using chicken scaloppine instead. For the recipe, keep reading.

Veal Paillards With Mushroom Sherry Sauce

Veal Paillards With Mushroom Sherry Sauce

Fast & Easy Recipe For Veal Paillards With Mushroom Sauce 2010-09-24 14:18:22

Ingredients

  1. 4 veal paillards
  2. Salt and pepper
  3. 1 tablespoon extra-virgin olive oil
  4. 1 tablespoon plus 3 more tablespoons unsalted butter
  5. cups sliced mushrooms
  6. 2 tablespoons minced shallot
  7. 3 tablespoons medium-dry sherry (such as amontillado)
  8. 2 tablespoons Grainy mustard
  9. 3/4 cup low-sodium chicken stock
  10. 1 tablespoon finely chopped fresh chives

Directions

  1. 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.
  2. 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.

Serves 4.

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