READY IN: 45mins       SERVES:4

Scarlet Saffron Veal


  • 1 lb veal (or boneless chicken breasts)
  • salt
  • pepper
  • 2 1⁄2tablespoons butter
  • 2 tablespoons olive oil
  • 2 large shallots, finely chopped
  • 3⁄4cup dry white wine
  • 1 cup broth (beef or chicken depending on meat)
  • 1⁄4teaspoon saffron thread
  • 3⁄4cup heavy cream (or half & half)


  1. Sprinkle the meat with salt and pepper.
  2. Melt 1/2 T Butter and 2 tsp of oil in heavy frying pan over high heat.
  3. Working in batches, add meat and saute until just cooked through and golden, about 45-60 seconds per side.
  4. Transfer to a platter and tent with foil to keep warm. Repeat with more butter and oil as necessary.
  5. Melt 1 T butter and add 1 T oil in same pan over high heat. Add the shallots, sprinkle with salt and pepper and saute until shallots are golden brown, about 8 minutes.
  6. Add broth and saffron and simmer until the liquid is reduced by half, about 5 minutes.
  7. Add cream and boil until the sauce thickens slightly, stirring often, about 4 minutes.
  8. Return the sauce to a simmer.
  9. Season sauce with salt & pepper to taste.
  10. Pour sauce over meat and serve.