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Veal Paillard with Lemon Sauce, Haricot Verts Salad, and Mashed Red Potatoes (Robert Irvine) Recipe

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Veal Paillard with Lemon Sauce, Haricot Verts Salad, and Mashed Red Potatoes (Robert Irvine)
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Ingredients
26
Count
Nutrition
1259
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. For the lemon sauce: In a saucepan, whisk together the cornstarch with the water. Stir in the sugar and a pinch of salt until well mixed. Add the shallots and stir in the lemon zest and juice. Bring to a simmer over low heat and cook until thickened, about 1 minute. Stir in the honey. Remove from the heat and set aside to cool.
  2. For the potatoes: Place the potatoes in a saucepan of salted cold water and bring to a boil. Boil the potatoes until a fork goes in easily, 10 to 12 minutes. Drain and return the potatoes to the pan.
  3. Mash the potatoes with the butter and cream. Season with salt and white pepper, to taste. Cover and keep warm.
  4. For the salad: Bring a saucepan of salted cold water to a boil. Blanch the haricot verts until just tender and still bright green. Drain well.
  5. Whisk together the vinegar, Dijon mustard, 1/4 teaspoon salt, and a pinch of pepper. While whisking, slowly drizzle in the olive oil. Taste and season, if needed.
  6. Toss the haricot verts with the vinaigrette and remaining salad ingredients to coat well. Taste and season with salt, if needed. Set aside.
  7. For the veal: Pound the cutlets into thin, even pieces between 2 sheets of plastic. Place the flour in a large bowl and season with salt and pepper. Dredge the veal in the seasoned flour.
  8. Heat a large saute pan over medium-high heat. Add 2 tablespoons butter and 1 tablespoon grapeseed oil to the hot pan.
  9. Saute the veal until golden brown on both sides, about 2 minutes per side. Cook in batches, adding more butter and oil, if needed. Transfer each cooked cutlet to a plate lined with paper towels. Season each piece with salt.
  10. For serving: Spoon some of the mashed potatoes into middle of the plates, top each with a veal cutlet, and arrange some of the salad on the side of the veal. Spoon a small amount of lemon sauce on each piece of veal.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1258.52 Kcal (5269 kJ)
Calories from fat 589.03 Kcal
% Daily Value*
Total Fat 65.45g 101%
Cholesterol 128.93mg 43%
Sodium 1161.92mg 48%
Potassium 1083.73mg 23%
Total Carbs 131.77g 44%
Sugars 46.03g 184%
Dietary Fiber 10.88g 44%
Protein 38.58g 77%
Vitamin C 54.2mg 90%
Vitamin A 0.3mg 9%
Iron 174.5mg 969%
Calcium 79.5mg 8%
Amount Per 100 g
Calories 200.39 Kcal (839 kJ)
Calories from fat 93.79 Kcal
% Daily Value*
Total Fat 10.42g 101%
Cholesterol 20.53mg 43%
Sodium 185.01mg 48%
Potassium 172.56mg 23%
Total Carbs 20.98g 44%
Sugars 7.33g 184%
Dietary Fiber 1.73g 44%
Protein 6.14g 77%
Vitamin C 8.6mg 90%
Iron 27.8mg 969%
Calcium 12.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.8
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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