Veal scaloppini in a creamy saffron sauce

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 573, total fat 34 G., saturated fats 17 G., proteins 43 G., carbohydrates 18 G., fiber 3 G., cholesterol 214 mg, sodium 1147 mg, sugar 8 G.

Despite its fancy name, this is a very simple dish to prepare for an elegant holiday dinner. Thin veal chops are quickly pan-fried (a couple of minutes and they're ready!), then a delicious creamy sauce with mushrooms and saffron is cooked in the same pan. The saffron imparts a rich flavor and aroma that makes the whole dish truly special.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g veal chops (about 12 slices)
About 2.5 tablespoons butter
About 2 tablespoons olive oil
350 g brown mushrooms, thinly sliced
2 large shallots, finely chopped
3/4 cup dry white wine
1 cup beef broth
1/4 tsp saffron threads
3/4 cup heavy cream
0.5 cup frozen green peas, defrosted
1 lemon, cut into wedges

Ingredient Substitution Suggestions

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Recipes with similar ingredients: veal, white wine, cream, saffron, mushrooms, peas, lemon

Cooking the dish according to the recipe:

Season the veal with salt and pepper. In a large heavy skillet over high heat, melt 0.5 tablespoons of butter with 2 teaspoons of vegetable oil. Fry the chops, several at a time, until golden brown, about 45–60 seconds per side.
Transfer the veal to a platter and cover with foil to keep warm. Repeat with the remaining chops, adding more butter to the pan if necessary.

In the same skillet, melt 1 tablespoon of butter and 1 tablespoon of vegetable oil over high heat. Add the mushrooms and shallots. Season with salt and pepper and cook until the mushrooms are golden brown, about 8 minutes.
Add the wine, stock, and saffron and simmer until reduced by half, about 5 minutes. Add the cream and cook until the sauce thickens slightly, stirring frequently, about 4 minutes. Add the peas and bring the sauce back to a simmer. Season with salt and pepper to taste. Pour the sauce over the veal and serve with lemon wedges.

Categories:

recipe / Calorie content of prepared meals / Dinner / Festive dishes / Dinner party / Main courses / Meat / Food Network - recipes / Italian cuisine

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