There is something decadent and sophisticated about a beautiful saffron sauce which is delicately flavoured. What’s more decadent is pairing that sauce with veal scallopini to create a beautiful and elegant meal. This dish is completely worthy of any she-she Italian restaurant and is a wonderful meal to serve on a special occasion! The cream in the sauce is certainly not conducive to the diet-conscious but, hey, we all require a little decadence from time to time! This is super easy to put together but your guests will think you spent hours making it. This elegant dish will instantly give you rock-star status in the kitchen!
You’ll have to pound the chicken to about 1/4 of an inch thick. The meat will become tender and will cook in no time.
The flour that the veal is dredged with will leave wonderful little brown bits at the bottom of the pot after the veal is cooked, which will, in turn, flavour the saffron sauce. If there are too many brown bits, the sauce will be peppered with the large bits, so remove the larger brown bits from the bottom of the pan with a spatula if necessary.
The saffron imparts a wonderful and beautiful flavour to the sauce. I have a handly little saffron crusher/dispenser to ensure the saffron is properly crushed. I’ve used Iranian saffron which I find is superior to Spanish saffron so I didn’t have to use a lot of saffron as a little Iranian saffron goes a long way. If you’re saffron is not as fragrant, you may have to add more to the sauce to really bring out the flavour.
1 pound veal eye of round steak (cut into 8-12 slices depending on the portion size you’d like)
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon olive oil
8 ounces mushrooms (preferably ‘cremini’ but ‘white button’ will work), sliced
2 large shallots (or a small white onion), finely chopped
1 small clove of garlic
2 1/2 cup beef broth (beef broth is preferred but chicken broth can be used)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 teaspoon saffron threads
1/2 cup frozen peas, thawed
Prepare the scallopini: Place the slices of veal between two sheets of cling wrap and use a meat mallet or tenderizer to pound the meat until it is 1/4 inch thick. Repeat for all the steaks. This will flatten and tenderize the meat. Place the flour in a shallow bowl. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and the garlic powder. Mix well. Dredge the meat with the flour mixture and remove the excess. Repeat with all the steaks.
Melt 1 tablespoon of butter with 2 teaspoons of oil in a heavy large frying pan over high heat. Working in batches, add the veal and saute until cooked through and golden, for approximately a minute per side. Transfer the veal to a platter and tent with foil to keep it warm. Repeat with the remaining veal. You may need to add more butter and oil to the pan if necessary.
Prepare the sauce: Melt 1 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat. (You may have to scrap some brown bits off the bottom of the pan with a spatula before you add the butter and oil. The brown bits will add a wonderful flavour to the sauce but you don’t want too many large brown bits.) Add the mushrooms, shallots, and garlic. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Saute until the mushrooms are golden brown and the onions are translucent, about 4 minutes. Add the broth and simmer until the liquid is reduced by half, about 5 minutes. Add the cream and saffron and boil until the sauce thickens slightly, stirring often, for about 5 minutes. Add the peas and return the sauce to a simmer.
Pour the sauce over the veal and serve immediately.
RECIPES OVER THE LAST FEW MONTHS: Mint and Coriander Chutney and Dashboard Cookies and Raspberry Lemonade and Veal Fricassee
and Flaky Buttermilk Biscuits and Banoffee Pie and Caterpillar Bread and Osso Buco and Apple Cinamon Rings and Beef Confetti Rice