Veal Paillard with Lemon Sauce, Haricot Verts Salad, and Mashed Red Potatoes

Ingredients

• 4 servings pepper black freshly ground
• 3 tablespoons champagne vinegar 
• 1 tablespoon cornstarch 
• 2 teaspoons dijon mustard 
• 1 cup flour all-purpose
• 0.3 cup parsley fresh minced
• 1 pint grape tomatoes 
• 1 tablespoon grapeseed oil plus more for cooking
• 1 pound haricot verts ends trimmed
• 0.5 cup heavy cream 
• 1 tablespoon honey 
• 1  lemon zest juiced
• 6 tablespoons olive oil extra-virgin
• 0.5 cup niçoise olives 
• 1.5 pounds bliss potatoes red peeled cut into 1-inch chunks
• 1 pinch salt 
• 4 servings salt 
• 4 servings salt and pepper black freshly ground
• 1  shallots thinly sliced
• 0.5 cup sugar 
• 2 tablespoons butter unsalted plus more for cooking
• 6 tablespoons butter unsalted cut into pieces ()
• 4  veal cutlets 
• 0.3 cup water 
• 4 servings pepper white freshly ground

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk

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.
2. 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.
3. Remove from the heat and set aside to cool.
4. 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.
5. Drain and return the potatoes to the pan.
6. Mash the potatoes with the butter and cream. Season with salt and white pepper, to taste. Cover and keep warm.
7. For the salad: Bring a saucepan of salted cold water to a boil. Blanch the haricot verts until just tender and still bright green.
8. Drain well.
9. 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.
10. Toss the haricot verts with the vinaigrette and remaining salad ingredients to coat well. Taste and season with salt, if needed. Set aside.
11. For the veal: Pound the cutlets into thin, even pieces between 2 sheets of plastic.
12. Place the flour in a large bowl and season with salt and pepper. Dredge the veal in the seasoned flour.
13. Heat a large saute pan over medium-high heat.
14. Add 2 tablespoons butter and 1 tablespoon grapeseed oil to the hot pan.
15. Saute the veal until golden brown on both sides, about 2 minutes per side. Cook in batches, adding more butter and oil, if needed.
16. Transfer each cooked cutlet to a plate lined with paper towels. Season each piece with salt.
17. 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.