Veal Paillard with Lemon Sauce, Haricot Verts Salad, and Mashed Red Potatoes

Name: Veal Paillard with Lemon Sauce, Haricot Verts Salad, and Mashed Red Potatoes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 3 Tbsps champagne vinegar; 1 Tbsp cornstarch; 2 teaspoons Dijon mustard; 237 milliliters all-purpose flour; 59 milliliters minced fresh parsley; 1 pint grape tomatoes; 1 Tbsp grapeseed oil, plus more for cooking; 454 grams haricot verts, ends trimmed; 118 milliliters heavy cream; 1 Tbsp honey; 1 lemon, zested and juiced; 6 Tbsps extra-virgin olive oil; 118 milliliters nicoise olives; 680 grams red bliss potatoes, peeled and cut into 1-inch chunks; 1 pinch Pinch salt; 4 servings Salt; 4 servings Salt and freshly ground black pepper; 1 shallot, thinly sliced; 118 milliliters sugar; 2 Tbsps unsalted butter, plus more for cooking; 6 Tbsps unsalted butter (3/4 of a stick), cut into pieces; 4 veal cutlets; 59 milliliters water; 4 servings Freshly ground white pepper

You can never have too many main course recipes, so give Veal Paillard with Lemon Sauce, Haricot Verts Salad, and Mashed Red Potatoes a try. One serving contains 1149 calories, 48g of protein, and 67g of fat. This recipe covers 50% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of butter, flour, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

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.

Ingredients you will need

Corn Starch

Lemon

Sauce

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Whisk

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.

Ingredients you will need

Lemon Zest

Shallot

Honey

Juice

Remove from the heat and set aside to cool.

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.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain and return the potatoes to the pan.

Ingredients you will need

Potato

Equipment you will use

Frying Pan

Mash the potatoes with the butter and cream. Season with salt and white pepper, to taste. Cover and keep warm.

Ingredients you will need

White Pepper

Potato

Butter

Cream

Salt

For the salad: Bring a saucepan of salted cold water to a boil. Blanch the haricot verts until just tender and still bright green.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Dijon Mustard

Olive Oil

Vinegar

Pepper

Salt

Equipment you will use

Whisk

Toss the haricot verts with the vinaigrette and remaining salad ingredients to coat well. Taste and season with salt, if needed. Set aside.

Ingredients you will need

Vinaigrette

Salt

For the veal: Pound the cutlets into thin, even pieces between 2 sheets of plastic.

Ingredients you will need

Veal

Place the flour in a large bowl and season with salt and pepper. Dredge the veal in the seasoned flour.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Veal

Equipment you will use

Bowl

Heat a large saute pan over medium-high heat.

Equipment you will use

Frying Pan

Add 2 tablespoons butter and 1 tablespoon grapeseed oil to the hot pan.

Ingredients you will need

Grape Seed Oil

Butter

Equipment you will use

Frying 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.

Ingredients you will need

Butter

Veal

Cooking Oil

Transfer each cooked cutlet to a plate lined with paper towels. Season each piece with salt.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

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.

Ingredients you will need

Veal

Potato

Lemon

Sauce