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Veal Scaloppini with Saffron Cream Sauce Recipe

Veal Scaloppini with Saffron Cream Sauce

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Average Rating:

Total Reviews: 82

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  • on August 27, 2012

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    OH SO GOOD!! pretty easy too. I made half the recipe of meat and mushrooms but the full recipe of sauce for 2 of us. It did make a ton of sauce so half would have been fine. The flavor is fabo. I served with Spinach fettucine that I had on hand and a Carpaccio of Heirloom Tomatoes salad. GREAT Friday night dinner.

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  • on August 22, 2012

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    I absolutely love making this dish and so does the rest of the family. It's the only veal scaloppini I make.

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  • on January 17, 2012

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    YUMMMM!!!! I was out of wine and didn't realize it before I started to cook the meal so I used 1/4 cup of fresh lemon juice and increased the beef broth to 1 1/2 cups. It worked!!! I would do it that way again, but I can't wait to try it the way Giada intended.

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  • on January 01, 2012

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    I've made this many times, this is very good. I cut back a little on the saffron, a little to strong a flavor for my husband. Its worth the cost to use the saffron and you can buy a small amount of it for about $ 7.00.

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  • on December 22, 2011

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    I have made this five times for special occasions with my boyfriend, family, and friends. Because of the expense, I have never made it with saffron, but use a lot of fresh tarragon. It always comes out fantastic. Compared to other fancy meals, this is so easy and is ready in less than an hour. I normally serve it over pasta with roasted asparagus. There is never any left over!

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  • on November 19, 2011

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    Did this recipe yesterday it was so good didn't have cremini mushrooms used portobello still tasted amazing my sides were risoto salad with cesar dressing made from scratch and Tyler Florence herb garlic bread for dessert we had oreo cookie parfaits yummmmmmmmmmmmm THANK YOU GIADA

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  • on October 18, 2011

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    This is fantastic! I've done it with chicken and veal, and used Philly low fat cream for cooking and it still was wonderful. Chicken stock was just as good as well.

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  • on September 15, 2011

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    Amazing, and it kept getting better each night

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  • on May 29, 2011

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    Delicious!

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  • on April 15, 2011

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    Other than cutting it in half, I followed this recipe precisely and it was amazing. One of the best recipes I've ever used. My husband loved it too.

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