Scaloppine with saffron

Country of origin: Italy

Ingredients 4 portions:

Slices of veal 600gr

Saffron 2 sachets (around 0,3gr)

Vegetable broth 1 l

Heavy cream 100gr

Flour 50gr

Extra virgin olive oil q.s.

Salt q.s.

Parsley ground q.s.

 

Directions:

  1.  Beat the meat and salt by massaging the slices with your fingers.
  2.  Dust the meat with flour and out it aside.
  3.  Heat up the broth and add the saffron to it.
  4.  Put some olive oil in a pan and heat it up. Add the slices of meat and brown it on high heat for a few minutes on both sides.
  5.  Add the broth and just after a couple minutes add the heavy cream.
  6.  Cover it with a lid and let it simmer for 5 mins.
  7.  Uncover it and higher the heat in order to make the sauce thicker. Add salt if necessary.
  8.  Turn off the heat and serve your scaloppini with saffron hot by decorating with few leaves of parsley .
  9.  Eat it immediately! Buon appetito!

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