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. ---------------------------------------------------------------------------
Nutrition
Ingredients
