AllenOK
Executive Chef
Veal Scaloppini with Saffron Cream Sauce
Yield: 4 servings
1 # veal scaloppini (about 12 slices)
Salt and freshly ground black pepper
~ 2 ½ T butter
~ 2 T olive oil
12 oz crimini mushrooms, sliced
2 large shallots, finely chopped
¾ c dry white wine
1 c beef broth
¼ t saffron threads
¾ c heavy cream
½ c frozen peas, thawed
1 lemon, cut into wedges
Sprinkle the veal with salt and pepper. Melt ½ T of butter with 2 t of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the veal and sauté 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 T of butter and 1 T of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and sauté 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.
Yield: 4 servings
1 # veal scaloppini (about 12 slices)
Salt and freshly ground black pepper
~ 2 ½ T butter
~ 2 T olive oil
12 oz crimini mushrooms, sliced
2 large shallots, finely chopped
¾ c dry white wine
1 c beef broth
¼ t saffron threads
¾ c heavy cream
½ c frozen peas, thawed
1 lemon, cut into wedges
Sprinkle the veal with salt and pepper. Melt ½ T of butter with 2 t of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the veal and sauté 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 T of butter and 1 T of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and sauté 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.
