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Saffron Cream Veal or Chicken Scaloppine Recipe

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Ingredients

Adjust Servings:
1 lb veal (or boneless chicken breasts)
salt
pepper
2 1/2 tablespoons butter
2 tablespoons olive oil
12 ounces cremini mushrooms, sliced (or button mushrooms)
2 large shallots, finely chopped
3/4 cup dry white wine
1 cup broth (beef or chicken depending on meat)
1/4 teaspoon saffron thread
3/4 cup heavy cream (or half & half)
1/2 cup frozen green pea, thawed
1 lemon, cut into wedges

Nutritional information

527.2
Calories
347 g
Calories From Fat
38.6 g
Total Fat
19.1 g
Saturated Fat
173.4 mg
Cholesterol
530.4 mg
Sodium
13.4 g
Carbs
2.5 g
Dietary Fiber
3.2 g
Sugars
26.9 g
Protein
361g
Serving Size

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Saffron Cream Veal or Chicken Scaloppine Recipe

Features:
    Cuisine:

    This is The best sauce for veal, Chicken or pork cutlets.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Veal or Chicken Scaloppine With Saffron Cream Sauce, Courtesy of Giada on Everyday Italian I haven’t tried it but it was reviewed well with notes that the saffron makes the dish I will use chicken breasts, sliced in half across the thickness and then pounded to form the scaloppini, This is The best sauce for veal, Chicken or pork cutlets , My family and I really liked this recipe, but I thought the sauce was a bit liquidy so I thickened it with a little flour I also squeezed lemon on top of the finished dish to add a bit of citrus flavor to the dish It was great, my husband sopped up the sauce from the pan with some bread cuz he loved it


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    Steps

    1
    Done

    Sprinkle the Meat With Salt and Pepper.

    2
    Done

    Melt 1/2 T Butter and 2 Tsp of Oil in Heavy Frying Pan Over High Heat.

    3
    Done

    Working in Batches, Add Meat and Saute Until Just Cooked Through and Golden, About 45-60 Seconds Per Side.

    4
    Done

    Transfer to a Platter and Tent With Foil to Keep Warm. Repeat With More Butter and Oil as Necessary.

    5
    Done

    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.

    6
    Done

    Add Wine, Broth and Saffron and Simmer Until the Liquid Is Reduced by Half, About 5 Minutes.

    7
    Done

    Add Cream and Boil Until the Sauce Thickens Slightly, Stirring Often, About 4 Minutes.

    8
    Done

    Add Peas and Return the Sauce to a Simmer.

    9
    Done

    Season Sauce With Salt & Pepper to Taste.

    10
    Done

    Pour Sauce Over Scaloppini and Serve With Lemon Wedges.

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    Matthew Ross

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