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. ASdd 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 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.
Originally Submitted
5/11/2010
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