Veal or Chicken Scaloppine with Saffron Cream Sauce
Elevate your dinner table with this luxurious recipe for Veal or Chicken Scaloppine with Saffron Cream Sauce—a dish that combines tender, pan-seared cutlets with an irresistibly rich and aromatic sauce. Perfect for special occasions or indulgent weeknight meals, this recipe highlights the depth of flavor saffron brings to a silky blend of heavy cream, white wine, and chicken stock. Quick to prepare, with a total cooking time of under 40 minutes, it’s ideal for impressing guests while keeping stress at bay. Serve this elegant entrée with pasta, rice, or crusty bread to soak up the velvety sauce, and garnish with fresh parsley for a visually stunning finish. Whether you choose veal or chicken, this dish promises to deliver a restaurant-quality experience in the comfort of your own kitchen. Keywords: veal scaloppine, chicken scaloppine, saffron cream sauce, pan-seared cutlets, quick dinner recipe.
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Recipe Information
Ingredients
- 4 pieces Veal or chicken cutlets
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 cups Dry white wine
- 0.5 cups Chicken or vegetable stock
- 1 cups Heavy cream
- 0.5 teaspoons Saffron threads
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoons Lemon juice
Instructions
Place the veal or chicken cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
In a shallow dish, mix the flour, salt, and black pepper.
Dredge each cutlet in the flour mixture, shaking off the excess, and set aside.
Heat the butter and olive oil in a large skillet over medium heat. Once hot, cook the cutlets for 2-3 minutes on each side until golden brown and cooked through. Transfer the cutlets to a plate and cover to keep warm.
Deglaze the skillet by adding the white wine and scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes.
Add the chicken or vegetable stock to the skillet and bring the mixture to a simmer. Reduce the liquid by half, about 3-4 minutes.
Lower the heat to medium-low and stir in the heavy cream. Add the saffron threads, allowing them to steep in the warm liquid for a minute to release their flavor and color.
Simmer the sauce gently for 5 minutes, stirring occasionally, until slightly thickened.
Stir in the lemon juice and half the chopped parsley. Adjust seasoning with additional salt and pepper, if needed.
Return the cooked cutlets to the skillet, spooning the saffron cream sauce over them. Let them warm for 2-3 minutes.
Serve the scaloppine immediately, garnished with the remaining parsley. Pair with pasta, rice, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
2275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 3126 mg | 136% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.0 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1602 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
