Saffron escalopes

Ingredients (serves 4)

• Threads of saffron 0,3 g

• Veal escalopes 600 g

• Broth 1 l

• Fresh single cream 100 ml

• White wine 1 glass

• Butter 20 g

• Flour 00 50 g

• EVO oil

• Chopped parsley

• Salt

Preparation

• Flatten the escalopes with a meat tenderizer, then salt and flour them.

• Prepare the broth and melt the saffron in it.

• In a frying pan, heat a little oil and the butter, put the escalopes in and brown them on each side. Simmer with the wine.

• Add the broth and the cream and lower the heat. Put a lid on and keep cooking for 5 minutes.

• Remove the lid and raise to medium heat to reduce the sauce. Add salt if needed.

• Serve them warm and garnished with chopped parsley.