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1
For the lemon sauce: In a saucepan, whisk together the cornstarch with the water.
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2
Stir in the sugar and a pinch of salt until well mixed.
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3
Add the shallots and stir in the lemon zest and juice.
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4
Bring to a simmer over low heat and cook until thickened, about 1 minute.
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5
Stir in the honey.
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6
Remove from the heat and set aside to cool.
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7
For the potatoes: Place the potatoes in a saucepan of salted cold water and bring to a boil.
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8
Boil the potatoes until a fork goes in easily, 10 to 12 minutes.
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9
Drain and return the potatoes to the pan.
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10
Mash the potatoes with the butter and cream.
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11
Season with salt and white pepper, to taste.
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12
Cover and keep warm.
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13
For the salad: Bring a saucepan of salted cold water to a boil.
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14
Blanch the haricot verts until just tender and still bright green.
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15
Drain well.
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16
Whisk together the vinegar, Dijon mustard, 1/4 teaspoon salt, and a pinch of pepper.
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17
While whisking, slowly drizzle in the olive oil.
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18
Taste and season, if needed.
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19
Toss the haricot verts with the vinaigrette and remaining salad ingredients to coat well.
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20
Taste and season with salt, if needed.
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21
Set aside.
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22
For the veal: Pound the cutlets into thin, even pieces between 2 sheets of plastic.
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23
Place the flour in a large bowl and season with salt and pepper.
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24
Dredge the veal in the seasoned flour.
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25
Heat a large saute pan over medium-high heat.
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26
Add 2 tablespoons butter and 1 tablespoon grapeseed oil to the hot pan.
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27
Saute the veal until golden brown on both sides, about 2 minutes per side.
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28
Cook in batches, adding more butter and oil, if needed.
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29
Transfer each cooked cutlet to a plate lined with paper towels.
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30
Season each piece with salt.
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31
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.
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32
Spoon a small amount of lemon sauce on each piece of veal.
