Veal with Saffron and Shallots

Ingredients (servings 4-6):
Prep: 10 min, Cook: 35 min.

  • 3 Tbs. Sadaf olive oil
  • 1/2 lb. shallots, peeled and thinly sliced
  • 1/4 cup sugar
  • 3/4 cup dry white wine or chicken stock
  • 2 Tbs. cider vinegar
  • 1/8 tsp. saffron threads
  • 1 clove garlic, crushed
  • 1-1/2 lbs. veal cutlets
  • 1/2 cup chicken stock

Direction:

Heat 2 Tbs. oil in a heavy nonstick skillet over low heat. Sauté shallots 6-7 minutes or until softened. Do not brown. Stir in sugar. Sauté another 2 minutes, stirring frequently, until sugar is dissolved. Stir in 1/2 cup wine, vinegar, saffron, and salt and pepper to taste. Increase heat to medium high. Bring to a boil and simmer 15-20 minutes or until most of the liquid has evaporated. Remove from heat and cool to room temperature. Heat remaining oil in a heavy nonstick skillet over medium high heat. Sauté garlic 1 minute. Discard garlic. Season veal with salt and pepper to taste. Cook veal 1-2 minutes per side or until cooked throughout. Transfer to a platter and keep warm. Add remaining wine to skillet, stirring with a wooden spoon to deglaze. Simmer 2 minutes or until mixture is reduced by half. Stir in stock and simmer another 3-4 minutes until mixture is reduced by half. Serve veal with sauce and shallot mixture.

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