Veal escalopes in mustard sauce with ratte potatoes

Veal escalopes in mustard sauce with ratte potatoes

By
From
James Martin's French Adventure
Serves
4
Photographer
Peter Cassidy

One of the signature ingredients of the Burgundy region of France, mustard makes a lovely simple sauce that’s just perfect with these veal escalopes (pictured over the page). The key is to add the mustard at the end, to keep its fresh flavour and taste.

Ingredients

Quantity Ingredient

For the potatoes

Quantity Ingredient
400g ratte or pink fir apple potatoes, scrubbed
100g butter
1 garlic bulb, cut in half
sea salt
freshly ground black pepper

For the pastry fleurons

Quantity Ingredient
1 x 320g ready-made pu pastry sheet
1 egg yolk, lightly beaten

For the veal

Quantity Ingredient
100g butter
4 x 150g veal escalopes
2 shallots, finely diced
100ml brandy
100ml cream
1 tablespoon dijon mustard
small bunch parsley, leaves picked and chopped

Method

  1. Par-boil the potatoes in a pan of boiling salted water for 10 minutes, then drain and cut in half lengthways. Melt the butter in a large non-stick frying pan, add the potatoes and garlic, season with salt and pepper and fry over high heat for 10 minutes, shaking the pan occasionally, until browned.
  2. Meanwhile, for the pastry fleurons, preheat the oven to 200°C. Line a baking sheet with baking parchment. Lay out the pastry sheet on a work surface and cut out 20 crescent-moon shapes. Transfer to the prepared baking sheet and brush with beaten egg yolk, then bake for 8–10 minutes until golden brown. (This will make more fleurons than you need here, but the rest can be frozen and used to garnish other meat dishes.)
  3. For the veal, melt the butter in another large non-stick frying pan and pan-fry the escalopes over high heat for 2 minutes on each side. Season with salt and pepper, then remove from the pan and leave to rest on a warm plate.
  4. Add the shallots to the same pan and cook over medium heat for 3–4 minutes until softened. Pour in the brandy, gently shaking the pan to flame the brandy, then add the cream and simmer until reduced by half. Stir in the mustard, season with salt and pepper and sprinkle in the parsley. Pop the veal back into the pan and gently warm through.
  5. Place the veal on plates, with the fleurons alongside, and serve the potatoes in a big bowl on the table.
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