4 veal paillards Serves 4.
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.
Salt and pepper
1 tablespoon extra-virgin olive oil
1 tablespoon plus 3 more tablespoons unsalted butter
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
4 veal paillards