Veal Paillards with Chasseur Sauce

Name: Veal Paillards with Chasseur Sauce
Total time: PT0D0H0M
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; 1 ⁄ 2 cup white wine; 1 ⁄ 4 cup brandy; 5 tbsp. Demi-Glace; 2 tbsp. minced tarragon

Serves
serves 4

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.

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
¹⁄₂ cup white wine
¹⁄₄ cup brandy
5 tbsp. Demi-Glace
2 tbsp. minced tarragon

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Instructions

Step 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.

Step 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.

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.
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.