Veal Scaloppine Romana

READY IN: 35mins
Recipe by Petite Mommy

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

Top Review by Karen Elizabeth

I used chicken pieces for this easily prepared and delicious meal, in fact we've already enjoyed it twice, once with pasta and once over rice, equally good both ways. I used a can of diced tomatoes for more of a sauce, and I added a pinch of powdered garlic. Really nice for a good meal quickly prepared after a long day. Thank you for a good recipe, Petite Mommy! Made for Bargain Basement tag Game

Ingredients Nutrition


  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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