VEAL WITH SAFFRON
AND SHALLOTS
Serves 6. Total Prep/Cooking Time: 40 Minutes
50 ml olive oil230 gm shallots, peeled and finely sliced50 gm sugar180 ml dry white wine (a good Chardonnay
works very well)30 ml cider vinegar1 pinch saffron2 cloves garlic, finely chopped680 gm veal cutlets; 1/8” to 1/4” thick120 ml chicken stocksalt and pepper
- 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.
- 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.