Saffron Veal Scaloppini
8 Veal steaks
5 teaspoons of Bertolli EVOO
1 Sachet of saffron
1/2 cup Marsala wine
1/2 cup White wine
50 g Flour
Combine the Marsala wine and the white wine in a glass and dissolve the saffron into the wine mixture.
Set aside for 10 minutes.
Cut the veal cutlets in half, and if necessary, use a meat mallet to flatten them.
Lightly coat the veal steaks with flour.
Heat the oil in a large frying pan and when hot, place the cutlets into the pan.
Fry them until golden brown for approximately 5 minutes and then turn them over.
Add salt and pepper and then pour the saffron-infused wine over them.
Reduce the sauce while turning the cutlets over in the sauce, to season them. Serve the cutlets with the sauce.