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Veal Scallopine with Saffron Couscous

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Servings: 2 servings


Veal Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter ¼ stick, cut into pieces
  • ½ cup all-purpose flour
  • 6 oz thinly sliced veal cutlets pounded ¼ inch thick
  • ¼ cup dry white wine
  • ¾ cup artichoke hearts canned or oil cured, well drained
  • 1 cup button mushrooms washed
  • 3 tablespoons aged balsamic vinegar

Couscous Ingredients

  • 1 cup couscous
  • 1 cup water
  • 1 tablespoon olive oil extra virgin
  • 1 teaspoon salt to taste
  • ¼ teaspoon black pepper
  • 1 pinch saffron threads


Veal Instructions

  • 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° F).
  • 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.

Couscous Instructions

  • 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.