VEAL WITH SAFFRON
AND SHALLOTS

Serves 6. Total Prep/Cooking Time: 40 Minutes

50 ml olive oil
230 gm shallots, peeled and finely sliced
50 gm sugar
180 ml dry white wine (a good Chardonnay
works very well)
30 ml cider vinegar
1 pinch saffron
2 cloves garlic, finely chopped
680 gm veal cutlets; 1/8” to 1/4” thick
120 ml chicken stock
salt and pepper

1. Heat half the 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 120 ml 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.
2. 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.
    

Some Prepared Food Photos courtesy of the Beef Checkoff, in conjunction with Brown Packing Company, Inc.
 

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