Veal or Chicken Scaloppine With Saffron Cream Sauce

Recipe by Southern Lady
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Sprinkle the meat with salt and pepper.
  • Melt 1/2 T Butter and 2 tsp of oil in heavy frying pan over high heat.
  • Working in batches, add meat and saute until just cooked through and golden, about 45-60 seconds per side.
  • Transfer to a platter and tent with foil to keep warm. Repeat with more butter and oil as necessary.
  • Melt 1 T butter and add 1 T oil in same pan over high heat. Add the mishrooms and shallots, sprinkle with salt and pepper and saute until mushrooms are golden brown, about 8 minutes.
  • Add wine, broth and saffron and simmer until the liquid is reduced by half, about 5 minutes.
  • Add cream and boil until the sauce thickens slightly, stirring often, about 4 minutes.
  • Add peas and return the sauce to a simmer.
  • Season sauce with salt & pepper to taste.
  • Pour sauce over scaloppini and serve with lemon wedges.
Advertisement