Saffron Scaloppine

Saffron scaloppine is a delicious dish that combines the tender texture of the meat with the unique aroma of saffron. Here’s how to prepare them:

Ingredients

• 4 veal slices, approximately 80 g each
• 1 sachet of saffron powder or a few stigmas
• Flour, as needed for dusting the scaloppine
• 30 g of butter
• 1/2 glass of dry white wine
• Meat or vegetable broth, as needed
• Salt and pepper, to taste
• Chopped parsley, for garnish (optional)

Preparation

1. Take the veal slices and gently beat them with a meat mallet to flatten them evenly.
2. Flour the scaloppine on both sides.
3. In a large pan, melt the butter over medium heat.
4. After the butter has melted and starts to sizzle, add the scaloppine and brown them for about 1-2 minutes per side, until they are golden. Be careful not to overcook them to keep the meat tender.
5. Deglaze with the white wine and let the alcohol evaporate for a minute.
6. Add the saffron previously dissolved in a little hot broth. Stir well to distribute the saffron evenly.
7. Continue cooking for a few minutes, adding more broth if necessary, until the sauce has slightly thickened.
8. Adjust the salt and pepper to your taste.
9. Sprinkle with a little chopped parsley before serving, if desired.

This dish has a color that recalls the sun, and the saffron provides a very special flavor that makes it unmistakable. Saffron scaloppine pairs well with a light side like a fresh salad or simple potato cakes.

Curiosity

Saffron is a precious spice known since ancient times and used both in cooking and in the medicinal field. Due to the laborious process of harvesting the delicate stigmas of Crocus sativus flowers, it is one of the most expensive spices in the world.