Paillards? That lovely little term just means flattened meat. Paillards, therefore also means a fast and furious dinner preparation. And that means that if you are goofing around trying to take photos of every little step, you are going to overcook your veal.
So, before you even think of turning on your stovetop, set out all of the ingredients and chop your shallots and mushrooms. This is a huge return on a small investment of time.
A word on the sherry. This recipe calls for several tablespoons of sherry. I know less than nothing about sherry and I used the years old bottle of “Nana’s Sherry” that has been in my cabinet for 10 years. Nana left us in ’06, I think, and the bottle hasn’t been opened since. So don’t laugh at me if it is garbage. The sauce tasted fantastic. I’m not about to go buy a bottle of sherry for 3 Tablespoons in a recipe. If you don’t have sherry and you don’t want to buy any, I’m sure a little white wine or a bit more chicken broth would work equally well. And, the original recipe states that you can use Marsala or lemon juice, instead. I have modified this recipe for 2 servings. Essentially, Martha’s recipe calls for these proportions of everything except she uses 4 pieces of veal. I wanted more mushrooms and sauce per serving of veal, so I kept all of the other ingredients the same but was only cooking for 2. So if you are cooking for 4, you get to decide whether to double the sauce or leave it as it is written here.
2 veal paillards
1 Tablespoon extra virgin olive oil
3 Tablespoons butter, divided use
2 Tablespoons finely chopped shallot
2 cups sliced mushrooms
3 Tablespoons sherry
2 tablespoons grainy mustard
¾ cup low sodium chicken broth
In a regular saucepan (not non-stick), melt one Tablespoon of butter with 1 Tablespoon of olive oil. Season the veal with salt and pepper on both sides. Add the veal to the pan and cook it for approximately 2 minutes on the first side, or until golden. Turn it and cook it for a mere 30 seconds on the other side. Remove the veal to a plate and tent the plate with foil.
In the saucepan, add another tablespoon of butter. Add the minced shallot and the mushrooms and cook over medium heat for 2 minutes. Add the sherry and the mustard and deglaze the pan. Add the chicken stock and any accumulated pan juices and simmer the sauce until it reduces by half. Remove the sauce from the heat and stir in the remaining Tablespoon of butter.
Sprinkle a Tablespoon or so of fresh or dried chives over the sauce. Spoon the mushrooms and sauce over the veal and serve.
I was about to just type “thank you Martha,” but then it occurred to me that she has probably hundreds of exceptionally skilled people, be they cooks, artists, crafters, photographers, editors or landscapers, helping to develop her beautiful content. That is why I said Martha Stewart & People…in case some cook named Annette is sitting out there saying to herself, “Damn it, that was my recipe.”