Veal Scallopine with Saffron Couscous

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.