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Saffron Veal Scaloppini

25' Hard 12345

8 Veal cutlets
5 Teaspoons of BERTOLLI FRAGRANTE EVOO
1 Sachet of saffron
1/2 cup Marsala wine
1/2 cup White wine
50g Flour
Salt
Pepper

Preparation

Step 1

Combine the Marsala wine and the white wine in a glass and dissolve the saffron into the wine mixture.

Step 2

Set aside for 10 minutes.

Step 3

Cut the veal cutlets in half, and if necessary, use a meat mallet to flatten them.

Step 4

Next, bread both sides of the cutlets with flour

Step 5

Heat the oil in a large frying pan and when hot, place the cutlets into the pan.

Step 6

Fry them until golden brown for approximately 5 minutes and then turn them over.

Step 7

Add salt and pepper and then pour the saffron-infused wine over them.

Step 8

Reduce the sauce while turning the cutlets over in the sauce, to season them. Serve the cutlets with their sauce.

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