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 mild-tasting meats and lean cuts, such as chicken or veal "paillards" —cutlets that have been pounded until they're very thin. ** See the recipe for Veal Paillards with Chasseur Sauce »**André Baranowski

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
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.