Ingredients
-
1
-
-
-
2 1/2
-
2
-
12
-
2
-
3/4
-
1
-
1/4
-
3/4
-
1/2
-
1
-
-
Directions
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
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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. |
