1 lb veal scaloppini
1/2 cup flour
1/4 cup butter
6 tbsp white wine
1/2 tbsp rosemary, chopped fresh
2 medium tomatoes, diced
8 oz green beans, blanched
2 oz parmesan cheese, shaved
salt and pepper, to taste
Dredge the veal in flour. Heat butter in a sauté pan.
Add the veal, cook 2 minutes; turn, add beans and tomatoes, salt, pepper and rosemary.
Cook 2 minutes, add wine, let reduce 1-2 minutes.
Transfer to a serving plate and top with cheese.
Sugar: 3g
:
Calcium: 136mg
Calories: 175kcal
Carbohydrates: 13g
Cholesterol: 27mg
Fat: 10g
Fiber: 2g
Iron: 1mg
Potassium: 207mg
Protein: 6g
Saturated Fat: 6g
Sodium: 158mg
Vitamin A: 921IU
Vitamin C: 10mg
