Veal Scaloppini with Andy Roddick
Remember that episode of 90210 where Donna and Brenda are studying abroad in France? They had a really long day of shopping so they stop at La Champagne for dinner. Donna orders what she thinks is veal in French, Brenda adds ‘well make that deux’ and then when they get the dish it’s cow brains.
Veal always reminds me of that. Perhaps I don’t eat it very often because in the back of my mind I’m thinking cow brains. Plus, baby cows aren’t really that easy to cook as they cook fast so you have to think quick.
Do you like veal?
In other news, it is a high of 75 today and I’m going to dominate the ‘Puter Hub in a match of tennis this afternoon. Wish me luck. He’s pretty good. He’s like an undiscovered Andy Roddick which would make me like an undiscovered Brooklyn Decker. I’ll take it.
After dominating my undiscovered Andy Roddick of a tennis husband, we’re having Greek style turkey burgers. I will be sure to update you on that goodness later. In the meantime, check out this veal scallopini with saffron cream sauce. Its panache will certainly impress your undiscovered Andy Roddick. It would also be quite the palate pleaser at your next dinner party. Don your favorite little black dress. Strap on those red stilettos that have been hoarding dust in the closet. Accessorize with some bling. Pop open a bottle of sangiovese. Be that fabulous little hostess with the mostess that you are.
Veal Scaloppini with Saffron Cream Sauce
Adapted from Giada’s Family Dinners:
- 1 pound veal scaloppini (about 12 slices)
- Salt and freshly ground black pepper
- About 2 1/2 tablespoons butter
- About 2 tablespoons olive oil
- 12 ounces mushrooms, sliced
- 1/2 red onion, finely chopped
- 3/4 cup dry white wine
- 1 cup beef broth
- 1/4 teaspoon saffron threads
- 3/4 cup half and half
- 1/2 cup frozen peas, thawed
- 1 lemon, cut into wedges
Sprinkle the veal with salt and pepper. Melt 1/2 tablespoon of butter with 2 teaspoons of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the veal and saute until just cooked through and golden, about 45 to 60 seconds per side. Transfer the veal to a platter and tent with foil to keep it warm. Repeat with the remaining veal, adding more butter and oil to the pan as necessary.
Melt 1 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and saute until the mushrooms are golden brown, about 8 minutes. Add the wine, broth and saffron, and simmer until the liquid is reduced by half, about 5 minutes.
Add the half and half and boil until the sauce thickens slightly, stirring often, about 4 minutes. Add the peas and return the sauce to a simmer. Season the sauce, to taste, with salt and pepper.
Pour the sauce over the veal and serve with lemon wedges. Serve on top of lemony noodles sprinkled with parsley.
The after math …