Saffron Veal: Easy and Elegant Recipe
Instructions
- Cut the veal into small pieces and dredge them in flour.
- Then brown them in a pan with 30 g butter and 3 tablespoons oil.
- Chop the onions very finely and wilt them in another saucepan with the remaining butter and 1 tablespoon oil.
- Add the meat sprayed with wine to the sauté, turn up the heat and let it evaporate.
- Wet with a little hot water, turn up the heat again and let it dry.
- Add the cream and a glass of milk; cook over moderate heat and covered for 40 minutes, stirring often.
- When cooked, season the meat with a teaspoon of saffron, season with salt and pepper.
- Place on a warm serving plate and sprinkle with chopped parsley.
Notes
For a lighter variation, you can replace the cream with soy cream and the butter with extra virgin olive oil. This will not only reduce calories, but also make the dish suitable for those on a vegetarian diet. Remember to add saffron at the end to preserve the flavor and vibrant color.