"Content-Type" content="text/html; charset=iso-8859-1"> Olive Garden's Scallopine Romana

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Olive Garden's Scallopine Romana

    1 lb. veal scaloppini
    1/2 cup flour
    1/4 cup butter
    6 tablespoons white wine
    1/2 tablespoon chopped fresh rosemary
    2 medium tomatoes, diced
    8 oz. blanched green beans
    2 oz. shaved parmesan cheese
    salt and pepper, to taste

Dredge the veal in flour. Heat butter in a saute 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.