Veal Scaloppini with Saffron Cream Sauce

Sunday dinner is an all out event - few things make me happier than trying a new dish (or having hours to make pork shoulder / beef short ribs).  After hitting up Trader Joe's / Fairway, I found a Giada recipe (I know the sacrilege, but it performed).

Ingredients 

1lb - Veal Cutlets (pounded thin) 

3 tbsp - Unsalted Butter 

3 tbsp - Olive Oil

12oz - Cremini Mushrooms (sliced)

2 - Shallots (finely chopped)

3/4 Cup - White Wine

1 Cup - Beef Broth

Pinch - Saffron Threads

3/4 Cup - Heavy Cream

1/2 Cup - Peas

8 oz - Farfalle Pasta

Kosher Salt

Pepper (freshly cracked)

Lemon (squeezed over the pasta/veal)

Parmigiano Reggiano (grated)

 

1) Season the veal with salt and pepper. 

2) Melt 1 tablespoon of butter with 2 tablespoons of oil in a cast iron skillet over high heat.
3) Saute until golden for about 1 minute on each side and transfer the veal to a plate.

4) Melt 2 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat and add the mushrooms and shallots. Sprinkle with salt / pepper and saute until the mushrooms are golden brown about 8 minutes. 

5) In a separate pot, add the farfalle to boiling salted water and cook until al dente for 10 minutes (drain and set aside).

6) Add the wine, broth and saffron, and simmer until the liquid is reduced by half for about 5 minutes. 

7) Add the cream and stir often for about 4 minutes. 

8) Add the peas and season the sauce with salt and pepper. 

9) Add the veal and farfalle to the sauce and stir to coat.

10) Serve with Parmigiano and squeezed lemon.