Paillard with potatoes and cumin mayonnaise
- Gluten Free
- Lactose Free
- Energy Kcal 925
- Carbohydrates g 32.4
- of which sugars g 3.9
- Protein g 32.2
- Fats g 74.1
- of which saturated fat g 11.12
- Fiber g 4.7
- Cholesterol mg 206
- Sodium mg 562
- Difficulty: Very easy
- Prep time: 30 min
- Cook time: 30 min
- Serving: 4
- Cost: Low
PRESENTATION
Paillard con patate e maionese al cumino is one of those Italian dishes that takes simple ingredients and, honestly, makes them feel special. Really special. You start with thin slices of veal paillard—pounded until they’re super tender—then quickly cook them over a hot grill. You know, for that classic golden outside and juicy bite. This technique? Super popular in Italy, especially where they love good meat cuts and precise cooking.
And the sauce? The real twist here is the cumin mayonnaise. It’s a unique addition, giving the dish a kind of tangy, almost punchy kick. This isn’t your everyday mayo. Oh no. It gets a boost from toasted cumin—adding a warm, spicy aroma that perfectly pairs with the meat. If you’re into easy veal recipes but crave something different, you should try this.
On the side, there are roasted potatoes tossed with fresh herbs like rosemary and thyme. And look, they turn crispy and moist all at once. They soak up flavors from the pan, and they’re just right next to the meat. Especially when you scoop up a bit of that cumin sauce with each bite. So, so tasty.
Some folks even go for a lighter, egg-free version of the mayo—keeping that creamy texture but making it easier on the stomach. You get a mix of sharp, herby, and savory notes with every forkful, ensuring it’s never boring. For real.
This is one of those quick dinner ideas that’s perfect for a weeknight and can also impress guests. Not too fancy, yet full of flavor. It’s balanced—nothing too heavy, nothing too simple—just a good blend of Italian know-how with a touch of French flair.
If you’re on the lookout for new quick dinner ideas or need a break from the usual veal cutlet recipes, this mix of meat, potatoes, and bold mayo really shows off what you can do with techniques and fresh ingredients. Honestly, it’s an excellent choice for anyone looking to spice up their dinner routine with a bit of international flavor.
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INGREDIENTS
- Ingredients for the paillard
- Veal rump 1.1 lbs (480 g) - (4 slices)
- For the potatoes
- Potatoes 1.75 lbs (800 g)
- Sage 10 leaves
- Parsley 4 tufts
- Thyme 4 sprigs
- Bay leaves 2 leaves
- Chives 8 sprigs
- Rosemary 1 sprig
- Extra virgin olive oil to taste
- Fine salt to taste
- For the mayonnaise
- Vegetable oil 1.15 cups (250 g)
- Egg yolks 2 - medium, very fresh
- Cumin 3 tsp (6 g)
- White wine vinegar 1 tsp (5 g)
- Lemon juice ½
- For garnish
- Lamb's lettuce to taste - (optional)
How to prepare Paillard with potatoes and cumin mayonnaise
To prepare the paillard with potatoes and cumin mayonnaise, start with the mayonnaise (you can also refer to the procedure in the Mayonnaise sheet). In a bowl, gather the egg yolks at room temperature, well separated from the egg whites, add part of the lemon juice (you can pour the entire dose now or divide it to lighten the sauce at the end of the preparation) and add the white wine vinegar 1. Then begin to whisk with the electric mixer 2, adding the seed oil in a very thin stream 3.
Continue to whisk in the same direction 4: the mixture should become increasingly smooth, thick, and light. When it has reached the ideal consistency, pour in the lemon juice while continuing to whisk 5; the mixture will become lighter in color when in contact with the lemon juice 6. If you suddenly see lumps appearing in the mayonnaise, as if it had curdled, the mayonnaise has split. But you can fix it this way: set aside the split mayonnaise and in another container, place another yolk; blend again adding a drizzle of oil and then, still in the container, add the split mayonnaise one tablespoon at a time very slowly, and everything should return to normal.
Now that the mayonnaise is ready, add the cumin 7, mix 8, and then cover the bowl with plastic wrap 9 to store the mayonnaise in the refrigerator until ready to use (if you prefer, you can alternatively prepare Fake mayonnaise without eggs to which you will add the cumin).
Now proceed to prepare the spices that will be used to season the potatoes. Take the sage, parsley, thyme, rosemary, bay leaf, and chives 10 and finely chop them with a knife or a mezzaluna (11-12).
Then, wash the potatoes under running water, then peel them with a vegetable peeler 13 or the blade of a small knife and cut them in half 14. Place each half on the cutting board with the cut side down and cut into half-moons about 0.4 inches thick 15.
In a large pan, pour in oil to cover the bottom and heat it for a few moments. Then add the cut potatoes 16 and cook over medium heat for about 20-25 minutes, stirring often until they are well browned on all sides. Then add the previously chopped mix of aromatic herbs 17, stir and let it flavor for 1-2 minutes. Turn off the heat and season with salt to taste 18.
Then proceed to prepare the paillard. Heat a cast iron grill over high heat. Take the paillard, pound it slightly with a meat tenderizer if necessary to make the slice only a few millimeters thick, and place it on the grill to sear for a few seconds 19. Then turn it using a spatula because using the tines of a fork would risk letting the internal juices of the meat escape, which would result in a drier outcome. Cook for a few seconds on the other side as well 20. Now that all the ingredients are ready, you can assemble your second course: for example, you can arrange on a serving plate a bed of lamb's lettuce and place the paillard with the potatoes and mayonnaise that you have taken out of the fridge beside it 21. Serve your paillard with potatoes and cumin mayonnaise hot!