Veal Paillards with Chasseur Sauce

This white wine-based “hunter’s sauce” has a zingy flavor that marries well with mild-tasting meats and lean cuts, such as chicken or veal “paillards” —cutlets that have been pounded until they’re very thin.

Veal Paillards with Chasseur Sauce Veal Paillards with Chasseur Sauce
This white wine-based "hunter's sauce" has a zingy flavor that marries well with lean, mild-tasting meats.
Yield: serves 4

Ingredients

  • 8 (1⁄4″-thick) veal cutlets (about 1 1⁄2 lbs.)
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tbsp. extra-virgin olive oil
  • 4 tbsp. chilled unsalted butter, diced
  • 8 button mushrooms, sliced
  • 1 shallot, finely chopped
  • 12 cup white wine
  • 14 cup brandy
  • 5 tbsp. Demi-Glace
  • 2 tbsp. minced tarragon

Instructions

  1. Sear the cutlets: Season veal with salt and pepper. Heat 2 tbsp. oil in a 12″ skillet over medium-high heat. Working in 2 batches, cook half of the cutlets until edges are lightly browned, about 2 minutes. Flip and cook for 1 minute more. Divide veal between 2 plates; cover with foil. Wipe out skillet; repeat with remaining oil and cutlets.
  2. Make the sauce: Return skillet to medium-high heat; heat 2 tbsp. butter. Add mushrooms and shallot; cook until browned, about 3–4 minutes. Remove from heat; add wine and brandy. Cook until reduced by half, 2–3 minutes. Whisk in demi-glace, butter, and tarragon. Season with salt and pepper. Spoon 2–4 tbsp. sauce over veal; garnish with torn tarragon, if you like. Yields about 1 cup sauce.