Prep Time:
15 minutes
Cook Time:
20 minutes
Serving Size:
Ingredients
3 quarts water
8 oz green beans
1 lb veal scaloppine
1/2 cup flour
1/4 cup butter
2 medium tomatoes, diced
Salt to taste
Pepper to taste
1/2 Tbsp fresh rosemary, chopped
6 Tbsp white wine
¼ cup Parmesan cheese, shaved
Ingredients
6 quarts water
1 lb green beans
3 lbs veal scaloppine
1 cup flour
1/2 cup butter
4 medium tomatoes, diced
Salt to taste
Pepper to taste
1 Tbsp fresh rosemary, chopped
1 cup white wine
1/2 cup Parmesan cheese, shaved
Ingredients
9 quarts water
2 lbs green beans
4 ½ lbs veal scaloppine
1 1/2 cups flour
3/4 cup butter
6 medium tomatoes, diced
Salt to taste
Pepper to taste
1 1/2 Tbsp fresh rosemary, chopped
1 ¼ cups white wine
3/4 cup Parmesan cheese, shaved
Procedures
- HEAT water to boiling. Add green beans. Cook for approximately 5-8 minutes, until al dente. Drain. Place hot green beans into ice water. This will stop the cooking process. Drain well.
- DREDGE veal cutlets in flour.
- HEAT butter in a sauté pan. Add veal and cook 2 minutes, then turn. Add green beans and tomatoes, salt, pepper and rosemary. Cook 2 minutes, then add wine. Let reduce 1-2 minutes.
- TRANSFER to serving plate, top with cheese. Serve immediately.