Veal Scallopini with Saffron Sauce

Veal Scallopini with Saffron Sauce | 0 Comments
From Trout Royale, Aired on Thu 7/16
Chef Jeff Henderson, Italian, Veal, Andre's
Instructions

Veal Scallopini with Saffron Sauce and Roasted Veggie Medley

WHAT YOU NEED

veal

2 3-ounce veal scallop, pounded thin between saran wrap sheets with mallet

1 pinch salt, 1 pinch pepper (for seasoning veal)

1 cup all purpose flour

2 teaspoons salt

2 teaspoons pepper

2 teaspoons creole seasoning

¼ cup olive/canola oil blend

Sauce

⅓ cup beef broth

2 tablespoons heavy cream

⅓ cup reisling, or any sweet white wine

½ a lemon’s juice

2 tablespoons leftover pan drippings from veal scallopini pan

1 pinch saffron

1 tablespoon minced fresh garlic

5 cloves roasted garlic

⅓ cup okra, medium sliced into medium circles

¼ cup medium diced fresh tomato

2 tablespoons olive/canola oil blend

½ teaspoon minced parsley

1 sprig thyme leaves

1 sprig oregano leaves, roughly chopped

vegetables

½ bunch white asparagus, sliced into medium slices on the bias

½ cup fingerling potatoes, cooked tender and cut into quarters

⅓ cup yellow squash, large diced

⅓ cup crimini mushrooms, sliced thinly

2 teaspoons canola/olive oil blend

¼ cup white wine

1 teaspoon minced fresh garlic

4 cloves roasted garlic

2 slices butter

1 sprig thyme leaves

1 sprig oregano leaves

salt and pepper to taste

 

WHAT TO DO

veal

1.    season veal with salt and pepper

2.   season flour with salt, pepper, and creole, mix evenly

3.   dust veal with seasoned flour on both sides

4.   In large skillet, bring oil blend to medium high heat, test to see when oil is hot enough by sprinkling in  a pinch of flour, when it bubbles and fries it is ready

5.    sear until golden brown on both sides

6.   remove with tongs and transfer to blotting paper

7.   reserve 1 tablespoon pan drippings for sauce

sauce

1.    In saucepan whisk pan drippings, garlic, wine, parsley and lemon to bring to simmer

2.   simmer for 1-2 minutes then add saffron and broth, let simmer for another 2-3 minutes

3.   add cream, okra and tomato and immediately drizzle onto plated veal scallopini (so okra doesn’t get too slimy from the heat)

vegetables

1.    bring oil and butter to sizzle in pan

2.   add squash, mushroom, asparagus, thyme, oregano, thyme, and garlic

3.   caramelize vegetables then add wine and let cook on low for 5 minutes, or until veggies are completely fork tender

4.   serve with veal

Ingredients
  • 2 3-ounce veal scallop, pounded thin between saran wrap sheets with mallet
  • 1 pinch salt, 1 pinch pepper (for seasoning veal)
  • 1 cup all purpose flour
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons creole seasoning
  • ¼ cup olive/canola oil blend
  • ⅓ cup beef broth
  • 2 tablespoons heavy cream
  • ⅓ cup reisling, or any sweet white wine
  • ½ a lemon’s juice
  • 2 tablespoons leftover pan drippings from veal scallopini pan
  • 1 pinch saffron
  • 1 tablespoon minced fresh garlic
  • 5 cloves roasted garlic
  • ⅓ cup okra, medium sliced into medium circles
  • ¼ cup medium diced fresh tomato
  • 2 tablespoons olive/canola oil blend
  • ½ teaspoon minced parsley
  • 1 sprig thyme leaves
  • 1 sprig oregano leaves, roughly chopped
  • ½ bunch white asparagus, sliced into medium slices on the bias
  • ½ cup fingerling potatoes, cooked tender and cut into quarters
  • ⅓ cup yellow squash, large diced
  • ⅓ cup crimini mushrooms, sliced thinly
  • 2 teaspoons canola/olive oil blend
  • ¼ cup white wine
  • 1 teaspoon minced fresh garlic
  • 4 cloves roasted garlic
  • 2 slices butter
  • 1 sprig thyme leaves
  • 1 sprig oregano leaves
  • salt and pepper to taste

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