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. ---------------------------------------------------------------------------
Nutrition
Ingredients
