Saffron Veal Scaloppine

Ingredients

Place the veal cutlets on a cutting board, tenderize them with a meat mallet, and season lightly with fine salt, massaging it in with your fingers. Dredge the cutlets in flour and set aside.
Warm the veal broth in a small saucepan and stir in the saffron to dissolve. In a skillet, heat a drizzle of extra virgin olive oil.
Lay the veal cutlets into the pan and sear over high heat for a few minutes on both sides until lightly browned. Pour in the saffron-infused broth.
Pour in the sheep's milk, lower the heat, cover with a lid, and let simmer for 5 minutes. Remove the lid, increase the heat slightly, and continue cooking to let the sauce reduce and thicken, adjusting for salt if necessary.
Remove from the heat and serve the saffron scaloppine piping hot, garnished with freshly chopped parsley.