Recipe of the Week 4-11-10

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Veal Paillards with Mushroom, Mustard and Sherry Sauce

4 veal paillards
Salt and pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted margarine
2 cups sliced mushrooms
2 tablespoons minced shallot
3 tablespoons medium-dry sherry (such as amontillado)
2 tablespoons Grainy mustard
3/4 cup low-sodium chicken stock
1 tablespoon finely chopped fresh chives
16 oz Egg Noodles, cooked according to package directions

Season paillards on both sides with salt and pepper. Heat extra-virgin olive oil and 1 tablespoon unsalted margarine in a large skillet over medium-high heat until margarine foams.

Add 2 paillards, and saute on 1 side until golden brown, about 2 minutes. Flip, and saute paillards until cooked through, about 30 seconds. Transfer to a plate. Repeat with remaining paillards.

Add sliced mushrooms, minced shallot, and 1 tablespoon unsalted margarine to skillet, and cook over medium heat, stirring often, until mushrooms are golden, about 2 minutes. Add medium-dry sherry and grainy mustard, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Add chicken stock and any plate juices. Simmer until sauce reduces by half, about 3 minutes. Sprinkle with fresh chives. Season to taste.

Serve over cooked egg noodles.