First, soak the saffron threads in a little water. Salt and pepper the veal chops and lightly flour both sides. Melt butter in a pan and sear the chops in it for 1 minute on each side. Then greatly reduce the heat and finish cooking the chops, half-covered, over very low heat. Meanwhile, pound (or chop) the walnuts and saffron (with water) in a mortar for about 10 minutes until a fine paste is formed. Arrange the chops on warmed plates and brush with the walnut-saffron paste. Boil off the drippings over high heat with a little soup, reduce (boil down) and pour over the chops.
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