Giada De Laurentiis' recipe for veal scaloppini involves pan frying veal scaloppini slices and making a pan sauce with mushrooms, shallots, white wine, beef broth, saffron and heavy cream. The recipe includes peas and lemon wedges for garnish. It is available at FoodNetwork.com.
Sprinkle about 12 1.5-ounce slices of veal with salt and freshly ground black pepper. Fry the veal slices over high heat with 1/2 tablespoon of butter and 2 teaspoons of olive oil in a large, heavy frying pan. Work in batches and sauté for about 45 to 60 seconds per side until just cooked through and golden. Reserve the veal to a platter, and cover with foil.
Add 1 tablespoon each of butter and olive oil to the same pan, still over high heat. Add 12 ounces of sliced cremini mushrooms and 2 finely chopped large shallots. Season with salt and pepper, then sauté for about eight minutes until the mushrooms appear golden and browned. Add 3/4 cup of dry white wine, 1 cup of beef broth and 1/4 teaspoon of saffron threads. Simmer for about five minutes until the liquid reduces by 50 percent.
Add 3/4 cup of heavy cream, and bring to a boil while stirring often. When the sauce thickens slightly, add 1/2 cup of thawed frozen peas and bring the sauce back to a simmer. Season with salt and pepper to taste. To serve, pour the sauce over the veal slices and garnish with lemon wedges.