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.
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.
the potatoes with the butter and cream. Season with salt and white pepper
, to taste. Cover and keep warm.
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
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.
Toss the haricot verts with the vinaigrette
and remaining salad ingredients to coat well. Taste and season with salt, if needed. Set aside.
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.
Heat a large saute pan over medium-high heat. Add 2 tablespoons butter and 1 tablespoon grapeseed oil
to the hot pan.
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.
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.