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Veal Scaloppini with Saffron Cream Sauce Recipe

Veal Scaloppini with Saffron Cream Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (82)

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Average Rating:

Total Reviews: 82

Showing 21-30 of 82

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  • on May 10, 2008

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    Easy, amazing... crowd pleaser. Need I say more?

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  • on March 21, 2008

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    My boyfriend travels internationally and cooks gourmet meals for me all the time, which makes it a little intimidating to cook for him. He doesn't make veal, so I thought I would surprise him. I did. He thought the dish was fabulous! It was so easy to make. It's a definite keeper!

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  • on February 14, 2008

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    I followed the recipe and was very disappointed. I guess we're not saffron fans. The veal was nice and tender but we just didn't like how the sauce tasted. Too bad this was such an expensive meal to make! Every other recipe of Giada's I've tried has been excellent but we just didn't like this one.

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  • on February 13, 2008

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    This was another easy recipe Giada that made me seem like I had slaved for hours. I added a little more saffron and served over egg noodles. My husband loves this dish.

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  • on February 10, 2008

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    This is a fantastic veal dish. I would, however, avoid substitutions such as pork or leaving out the saffron as some of the other reviewers have mentioned.

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  • on December 13, 2007

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    I had my husband prepare it after seeing it on the show. We had no wine, so we used whisky instead (about 4 tablespoons and let the alcohol evaporate; we substituted the shallots for red onions. And canned peas worked great, only we left them for 1-2 minutes to heat them up.

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  • on October 13, 2007

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    IT WAS AN EASY DISH I COOKED FOR MY BIRTHDAY AND ENJOYED AS DID EVERYONE. IT WAS SO EASY TO COOK AND I WILL DEFINATLY MAKE IT AGAIN. ONE OF THE BEST RECIPES FOR VEAL I HAVE EVER DONE.

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  • on August 16, 2007

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    This recipe is a little time consuming, especially if you factor in the prep work, but it is well worth every minute! The flavors are truly memorable. We like it with some linguine flavored with a drizzle of olive oil and a couple of squirts of lemon. Add a veggie, and you have a knockout meal.

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  • on August 12, 2007

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    I've made this several times now and always have had good results.Easy to prepare, delicious and presents well.

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  • on August 10, 2007

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    We loved this recipe! I won't eat veal so I used pork. I rolled the cutlets very thin so they were tender. I think chicken would be excellent in this recipe too!

    The ONLY thing I wonder, and I'd love to be able to ask Giada personally, is how she keeps things hot. I used tin foil to cover my cutlets and they were warm...but not hot...when we ate them. I hesitate to put them in the oven as that would cook them farther.

    After two bites my husband said..."This is a keeper. It's great!"

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