Saffron Scaloppine

Saffron scaloppine are 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 of about 80 g each
• 1 sachet of saffron powder or a few threads
• Flour, as needed to coat 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 pound them lightly with a meat mallet to flatten them evenly.
2. Coat the scaloppine with flour on both sides.
3. In a large skillet, melt the butter over medium heat.
4. Once the butter has melted and starts to sizzle, add the scaloppine and brown them for about 1-2 minutes per side, until 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 salt and pepper to your taste.
9. Sprinkle with a little chopped parsley before serving, if desired.

This dish has a color reminiscent of the sun, and the saffron gives it a very particular flavor that makes it unmistakable. Saffron scaloppine pair well with a light side dish such as a fresh salad or simple potato cakes.

Curiosities

Saffron is a precious spice known since ancient times and used both in cooking and for medicinal purposes. 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.