Ingredients
(Makes 2 large servings)
12 oz. Veal Scaloppini (about 4 large slices)
2 tbsp. Butter
3 tbsp. Olive Oil (EVO)
4 oz. Cremini Mushrooms (sliced)
1 Medium Onion ( sliced thin)
½ cup Dry White Wine (or Vermouth)
4 oz. Beef Bouillon
1 pinch Saffron Threads
4 oz. Cream (18 %)
4 oz. Frozen Peas
3 tbsp. Capers
1 tsp. Fresh Lemon Juice
Salt and Pepper (to taste)
Preparation
• Sprinkle the veal with salt and pepper
• Melt ½ half of the butter with 2 tbsp. of EVO in a skillet over high heat
• Add the veal and sauté until lightly browned about 1 minute per side – remove and set aside
• Add remaining butter and 1 tbsp. EVO to the skillet
• Add the mushrooms and sliced onions
• Sprinkle with salt and pepper and sauté until slightly brown, about 3 minutes
• Add the wine, broth and saffron – stir until liquid reduced by half
• Add the cream and simmer until mixture thicken slightly – for about 3 minutes
• Add the peas and lemon juice
• Add salt and pepper to taste
• Serve 2 slices of veal on plates
• Pour the sauce over the veal
• Serve with pasta, or a salad, or a green vegetable