Ingredients

- 6 veal scaloppini

- 6g of powdered saffron

- 1 glass of white wine

- 160g of mushrooms

- oilve oil and a bit of butter

- italian parsley

- 3 tablespoons of flour

- salt

Mix in a glass of white wine the pwdered saffron. Let it rest.

Chop the mushrooms. Warm up 2 tablespoons of olive oil in a pan.

Cook the mushrooms until the get soft stirring constantly. Usually it takes 5 to 10 min. Add the italian parsley and stir.

Turn the heat high and add 1/4 of the wine mixture. Add 1 or 2 tablespoons of flour to get the sauce more dense. Stir and let the sauce is incorporated with the mushrooms. Turn the heat off.

In an other pan warm 2 tablespoons of olive oil and a small piece of butter (optional). Bread the scaloppini with flour.

Cook the scaloppini in the pan, both side.

Add the wine mixture and turn the heat high. Bring to boil and stir. Cook for a coule of min until the wine is evaporated and the sauce is dense.

Serve warm with mushrooms on top. If you make a white basmati rice you have a great one plate meal.