Saffron Veal Scaloppini
25'
Hard
12345
8 Veal steaks
5 teaspoons of Bertolli EVOO
1 Sachet of saffron
1/2 cup Marsala wine
1/2 cup White wine
50 g Flour
Salt
Pepper
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
Lightly coat the veal steaks 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 the sauce.
