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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the meat with salt and pepper. | 2. Melt 1/2 T Butter and 2 tsp of oil in heavy frying pan over high heat. | 3. Working in batches, add meat and saute until just cooked through and golden, about 45-60 seconds per side. | 4. Transfer to a platter and tent with foil to keep warm. Repeat with more butter and oil as necessary. | 5. Melt 1 T butter and add 1 T oil in same pan over high heat. Add the mishrooms and shallots, sprinkle with salt and pepper and saute until mushrooms are golden brown, about 8 minutes. | 6. Add wine, broth and saffron and simmer until the liquid is reduced by half, about 5 minutes. | 7. Add cream and boil until the sauce thickens slightly, stirring often, about 4 minutes. | 8. Add peas and return the sauce to a simmer. | 9. Season sauce with salt & pepper to taste. | 10. Pour sauce over scaloppini and serve with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal	1	lb	boneless	607.4680000000001	6.3467	98.3736	20.9894
salt				-	-	-	-
pepper				-	-	-	-
butter	2 1/2	tablespoons		213.75	9.8212	6.6788	18.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cremini mushroom	12	ounces	sliced	302.6	0.0	67.32	1.7
shallot	2		chopped	-	-	-	-
white wine	3/4	cup		-	-	-	-
broth	1	cup		11.75	3.008	0.0	0.0
saffron thread	1/4	teaspoon		302.6	0.0	67.32	1.7
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
green pea	1/2	cup	thawed frozen	58.725	10.4762	3.9295	0.29
lemon	1		cut	1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.