Veal scaloppini in a creamy saffron sauce

Ingredients:

• 450 g veal chops (about 12 slices)
• About 2.5 tablespoons butter
• About 2 tablespoons olive oil
• 350 g brown mushrooms, thinly sliced
• 2 large shallots, finely chopped
• 3/4 cup dry white wine
• 1 cup beef broth
• 1/4 tsp saffron threads
• 3/4 cup heavy cream
• 0.5 cup frozen green peas, defrosted
• 1 lemon, cut into wedges

Preparation:

1. Season the veal with salt and pepper. In a large heavy skillet over high heat, melt 0.5 tablespoons of butter with 2 teaspoons of vegetable oil. Fry the chops, several at a time, until golden brown, about 45–60 seconds per side.
2. Transfer the veal to a platter and cover with foil to keep warm. Repeat with the remaining chops, adding more butter to the pan if necessary.
3. In the same skillet, melt 1 tablespoon of butter and 1 tablespoon of vegetable oil over high heat. Add the mushrooms and shallots. Season with salt and pepper and cook until the mushrooms are golden brown, about 8 minutes.
4. Add the wine, stock, and saffron and simmer until reduced by half, about 5 minutes. Add the cream and cook until the sauce thickens slightly, stirring frequently, about 4 minutes. Add the peas and bring the sauce back to a simmer. Season with salt and pepper to taste. Pour the sauce over the veal and serve with lemon wedges.