Saffron schnitzel

Ingredients for 2 servings:

• 2 veal escalopes, alternatively pork escalope or turkey escalope
• 1 bag of saffron, ground or threads
• ½ cup water, hot
• 30 g butter
• 3 tsp flour
• ¼ liter broth or water
• 1 pinch of nutmeg
• n. B. Salt
• n. B. Pfeffer
• 2 tbsp extra virgin olive oil, cold squeezed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Scallops alla Zafferano

Dissolve one sachet of saffron in half a cup of hot water. Melt 20g of butter in a saucepan, add 1 teaspoon of flour, and sauté for about 2 minutes, stirring constantly. The flour should not brown. Gradually add 0.25l of cold water to the roux, stirring constantly until the sauce has absorbed the water and is lump-free. Add the saffron water, season with salt, pepper, and nutmeg, and stir well again until smooth. Continue simmering over very low heat, stirring occasionally to prevent a skin from forming. Sprinkle the schnitzels with salt and pepper. Place 2 teaspoons of flour and the schnitzels in a freezer bag, hold the bag up, and shake vigorously. This ensures the schnitzels are optimally coated with flour. Heat 10g of butter and 2 tablespoons of olive oil in a pan and fry the schnitzels for about 2-4 minutes on each side, depending on the thickness of the meat, until they are still slightly pink on the inside. Add the saffron sauce and simmer over low heat for another 2 minutes.