Sunday, June 17, 2018

Veal Scaloppine with Saffron Cream Sauce

Everyone needs a showstopper dish to bring out to show off a little for family and friends. This dish has a few expensive ingredients, but this dish is entirely worth it for those special occasion meals.

Prepare and assemble all ingredients before you begin to cook. The veal cooks extremely fast, and you need to be ready to get the remainder of the ingredients into the pan.

1 lb. veal scaloppine (about 12 slices)
salt and freshly ground black pepper
2 1/2 T. unsalted butter, or more as needed
3 T. olive oil, or more as needed
12 oz. white or cremini mushrooms, trimmed and sliced
2 large shallots, finely chopped
1 cup low sodium beef broth
3/4 cup dry white wine
1/4 t. crumbled saffron threads
3/4 cup heavy cream
1/2 cup frozen peas, thawed
4 lemon wedges

Sprinkle the veal with salt and pepper. Melt 1/2 T. of the butter with 2 t. of the oil in a large, heavy frying pan over high heat. Working in 3 batches, and the veal and saute until just cooked through and golden, about 45 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 the butter and 1 T. of the 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 broth, wine, and saffron, and simmer until the liquid reduces 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.

Return the veal to the sauce and let heat through. Serve with mashed potatoes or pasta. Don't forget to serve lemon wedges on the side.

Adapted from Giada's Family Dinners.

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