Veal Paillard With Lemon Sauce, Haricot Verts Salad, And Mashed Red Potatoes

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1 tablespoon cornstarch

1/4 cup water

1/2 cup sugar

Pinch salt

1 shallot, thinly sliced

1 lemon, zested and juiced

1 tablespoon honey

1 1/2 pounds red bliss potatoes, peeled and cut into 1-inch chunks


6 tablespoons unsalted butter (3/4 of a stick), cut into pieces

1/2 cup heavy cream

Freshly ground white pepper

1 pound haricot verts, ends trimmed

3 tablespoons champagne vinegar

2 teaspoons Dijon mustard

Freshly ground black pepper

6 tablespoons extra-virgin olive oil

1/2 cup nicoise olives

1 pint grape tomatoes

1/4 cup minced fresh parsley

4 veal cutlets

1 cup all-purpose flour

Salt and freshly ground black pepper

2 tablespoons unsalted butter, plus more for cooking

1 tablespoon grapeseed oil, plus more for cooking

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