• Veal slices 600 grams
  • Saffron 2 sachets
  • Vegetable broth 300 ml (1 cup and ⅓)
  • Flour type 00 50 grams (½ cup)
  • Fresh liquid cream 100 ml (almost ½ cup)
  • Salt as much as is needed • 1 kcal
  • Extra virgin olive oil as much as is needed
  • Minced mint as much as is needed
  • Pepper as much as is needed
Calories refers to 100 gr of product

Scaloppines with saffron is a really tasty and original second course. Quick and simple to prepare, they are a delicious variant of scaloppine simmered with wine. In the classic version, the veal slices are gently beaten with a meat tenderizer, to make them even more tender, lightly floured and then browned in a pan with butter, here replaced by extra virgin olive oil and vegetable broth flavored with powdered saffron. Adding fresh cream will guarantee a creamy and very succulent final result. Pleasantly spiced and with a beautiful golden yellow color, these scaloppines are a truly perfect fast dinner; accompany them with some good mashed potatoes or a side dish based on seasonal vegetables and success will be guaranteed. So let’s find out how to prepare them with our recipe explained step by step.

How to prepare scaloppine with saffron

Bring the vegetable broth to a boil, add the powdered saffron (1) and stir to make it dissolve.

Gently beat the veal slices with a meat tenderizer to make the meat more tender (2).

Flour the veal slices and remove the excess flour (3).

Heat a drizzle of oil in a pan, arrange the slices of meat (4) and brown them on both sides.

Pour the saffron vegetable broth on the veal slices and cook for a couple of minutes (5).

As soon as the broth has sufficiently dried, pour the fresh cream, season with salt and let it thicken further (6).

Transfer the scaloppine to individual plates, garnish with ground pepper and a few mint leaves and serve hot (7).


It is advisable to prepare the scaloppine with saffron and enjoy them hot at the moment. If there is something left, you can preserve them in the refrigerator, inside an airtight container, for up to 24 hours; at the time of consumption, heat them in a pan by adding a drop of water to revive them. The flouring makes freezing unadvisable.