I actually made this dish to join Giada’s Let’s Get Cooking photo contest. There were 50 recipes to choose from Giada’s list and veal scaloppini with saffron cream sauce was one of the recipes that called my name when I saw it. I love veal and had been cooking several recipes using veal 🙂
I must tell you though that this recipe is absolutely delicious. That sauce is incredible. This was my first time cooking with saffron threads and I love the flavor of saffron. A little goes a long way. It is a pricey spice for sure, but it’s worthy of it! Give this recipe a try for real. I strongly encourage it. It sure will impress whoever that tastes it.
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- 1 lb veal scaloppini - about 12 slices
- Salt and freshly ground black pepper
- About 2 ½ Tbsp butter
- About 2 Tbsp olive oil
- 12 oz cremini mushrooms - 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
- 1/2 cup frozen peas - thawed
- 1 lemon - cut into wedges
- Sprinkle the veal with salt and pepper. Melt 1/2 tablespoon of butter with 2 teaspoons of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the veal and saute until just cooked through and golden, about 45 to 60 seconds per side. Transfer the veal to a platter and tent with foil to keep it warm. Repeat with the remaining veal, adding more butter and oil to the pan as necessary.
- Melt 1 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and saute until the mushrooms are golden brown, about 8 minutes
- Add the wine, broth and saffron, and simmer until the liquid is reduced by half, about 5 minutes. Add the cream and boil until the sauce thickens slightly, stirring often, about 4 minutes. Add the peas and return the sauce to a simmer. Season the sauce, to taste, with salt and pepper
- Pour the sauce over the veal and serve with lemon wedges