Veal Paillards with Mushroom Sauce

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.

Veal Paillards with Mushroom Sauce
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 2
This meal comes together in a flash.
  • 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
  1. If there are uneven spots on your veal filets, pound the pieces with a meat mallet until they are even. You can put the meat between 2 sheets of plastic wrap to make this a cleaner process.
  2. 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.
  3. 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.
  4. Sprinkle a Tablespoon or so of fresh or dried chives over the sauce. Spoon the mushrooms and sauce over the veal and serve.

I always wish I cooked more with mushrooms. I love them.

Wasn’t that fast? I love those recipes. This was adapted from a Martha Stewart recipe.


  1. Susan Marie says

    This does sound good, and I’m always looking for something new to try that doesn’t involve cooking for 4 or more! I’m pretty sure there’s some sherry lurking in the back of the liquor shelf in my pantry. Veal is hard to come by since I live out in the boonies, but I think boneless pork cutlets that have been pounded would work very well.

  2. Kelly says

    Susan, I think I’m going to try pork next time too. I think filets of tenderloin pounded very thin would be a great substitute. It is less expensive, certainly. Let me know how it works for you.

  3. Kelly says

    I don’t eat a lot of veal. Every once in a while, I’ll pick some up. But I think the sauce would be fantastic with pork chicken. And, it is so incredibly simple. I think I could have eaten a big bowl of just the sauce very happily!

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