Veal Paillards with Chasseur Sauce
This white wine-based "hunter's sauce" has a zingy flavor that marries well with lean, mild-tasting meats.
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Ingredients
- 8 (1⁄4"-thick) veal cutlets (about 1 1⁄2 lbs.)
- Kosher salt
- freshly ground black pepper
- 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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