+
0 (0)

Category: Main courses

Mustard-crusted veal paillards with mesclun

BACK in the '80s, a Paris chef came up with one of the smartest ideas for cooking meat ever devised. He cut veal thin and pounded it even thinner to make it as tender as possible, then seared it so ... Read more

Total time: 10 minutes | Serves 4
  • 1 1/4 pounds veal cutlets from the leg
  • About 1/2 cup coarse-grain mustard
  • 1 heaping tablespoon chopped fresh thyme
  • 1 (4 1/2-ounce) bag mesclun or mixed greens
  • Coarse sea salt
  • Freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar

Step 1Lay the veal slices on wax paper. Coat each side with the mustard and sprinkle with thyme. Place a second sheet of wax paper on top and pound the veal until uniformly thin.

Step 2Arrange a bed of mesclun on each of 4 serving plates and set aside.

Step 3Heat the oil in 2 large skillets over medium-high heat until very hot but not smoking. Season the veal well with salt and pepper. Add to the skillets and cook until seared on one side, about 30 seconds. Turn the veal and cook the second side until browned around the edges but still slightly pink inside, 1 to 1 1/2 minutes more; do not overcook. Divide the veal among the serving plates. Immediately add the vinegar to the hot skillets and swirl, then pour over the veal and mesclun and serve.

Each serving:
344 calories; 262 mg. sodium; 129 mg. cholesterol; 20 grams fat; 6 grams saturated fat; 4 grams carbohydrates; 35 grams protein; 0.98 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Fennel and sausage bread pudding
Slow-poached sturgeon with celery and radish salad, roasted beets and creamed spinach
Lamb frankie
Pam's easy steak soup