Veal Scallopine with Saffron Couscous

February 15, 2008 1 Comment

Veal Scallopine with Saffron Couscous Recipe

Veal Scallopine with Artichokes, Button Mushrooms and Aged Balsamic Vinegar

These recipes come from my friends at (no longer in existence)  and specifically Chef Cary Wolfson, ChefsLine’s culinary content director and executive chef at a large university. As you can see, there are not a lot of ingredients for either of these recipes and they both can be made during the week or on the weekend.

Veal Scallopine with Saffron Couscous

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Serving Size: 2 servings

Veal Scallopine with Saffron Couscous


For the Veal

2 tablespoons olive oil

2 tablespoons (1/4 stick) unsalted butter, cut into pieces

1/2 cup all-purpose flour

6 oz thinly sliced veal cutlets, pounded 1/4 - 1/2 inch thick

1/4 cup dry white wine

3/4 cup canned or oil cured artichoke hearts, well drained

1 cup button mushrooms, washed

3 tablespoons aged balsamic vinegar

For the Couscous

1 cup couscous

1 cup water

1 Tbsp. Extra virgin olive oil

1 tsp. Salt

1/4 tsp. black pepper

1 pinch saffron threads

How To Prepare At Home

For the Veal

Spread flour on a shallow baking pan. Lightly season veal with salt and pepper, then coat completely with flour. Shake off excess flour.

Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over high heat until foam from butter subsides.

Saute veal without crowding, in batches if necessary, turning over once, until browned and just cooked through, about 2 minutes per batch.

Transfer to a platter as done, and keep warm in oven (200 degrees).

When finished preparing veal, reduce heat to medium. Melt remaining butter and saute mushrooms for 2 minutes. Add artichokes and saute for 2 minutes more. Add white wine and reduce until almost dry. Use a silicon spatula or wooden spoon to stir pan while cooking.

Divide veal slices between 2 plates and top with artichoke and mushroom mix. Drizzle balsamic over all.

Serve with Saffron Couscous.

For the Couscous

In a small sauce pan, bring water, saffron, olive oil and salt to a boil.

Add couscous and pepper. Mix well.

Remove from heat and cover for 5 minutes. Fluff with fork and serve.

Last modified on Tue 16 December 2014 3:39 pm

Filed in: Veal Recipes

Comments (1)

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  1. Ted Kozikowski says:

    This recipe turned out better than I anticipated. My wife and I enjoyed the meal very much. Thanks

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