Veal Paillards with mushroom, mustard and sherry sauce

Yield: 4 servings ( Serving Size: 1 paillard )
Community Recipe from


  • 4 whole(s) Veal paillards
  • 1 tablespoon(s) EVOO
  • 1 tablespoon(s) Unsalted butter
  • 2 cup(s) mushrooms sliced
  • 3 tablespoon(s) medium dry sherry
  • 2 tablespoon(s) grainy mustard
  • 3/4 cup(s) chicken broth
  • 2 tablespoon(s) unsalted butter cold
  • 1/4 cup(s) chives chopped


  1. Season veal with S/P on both sided. Heat 1 tbsp EVOO and 1 tbsp unsalted butter over med-high until butter foams. Add 2 paillards and saute on 1 side till golden brown, about 2 min. Flop and saute until cooked through, about 30 seconds. Transfer to a plate. Repeat with remaining paillards
  2. Add 2 cups mushroooms, 2 tbsp unsalted butter to skillet and cook over med till golden. Add 3 tbsp sherry and 2 tbsp grainy mustard and deglaze the pan, scraping brown bits with a wooden spoon. Add 3/4 cup chicken stock and any plate juices. Simmer until sauce reduces by half, about 3 min. Gradully stir in 2 tbsp cold unsalted butter cut into small peices and sprinkel with chives.
  3. Also can flaveor with garlic, capers, marjoram, parsley and thyme. Try deglazing the pan with Marsala, white wine or lemon juice
July 2013

This recipe is a personal recipe added by sls0227 and has not been tested or endorsed by MyRecipes.

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