“Veal or chicken sauteed in butter accompanied by fresh green beans, tomates and rosemary. I use chicken for this dish and cut it into bite size pieces. Also, quality vine ripened tomatoes are best or consider using diced canned tomatoes. Hot-house tomatoes tend to taste bitter when cooked. We also use a bit more rosemary and grated, not shaved, parmasan. Serve over penne pasta tossed with a bit of garlic powder, pinch of parmasan cheese and olive oil. (Recipe courtesy of Olive Garden.com)”
READY IN:
35mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Dredge the veal in flour (if using whole pieces or toss bite-sized pieces into ziploc and add flour tossing to coat).
  2. Heat butter in a sauté pan.
  3. Add the veal, cook 2 minutes (longer for chicken--should be just done when finished), turn, add beans and tomatoes, salt, pepper and herbs.
  4. Cook 2 minutes, add wine, let reduce 1-2 minutes.
  5. Transfer to serving plate, top with cheese.

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