Veal Rocco

1. 1

   Dust veal medallions in flour.

2. 2

   Slice onion and pepper in thin strips about 1 1/2-inch.

3. 3

   Dice tomatoes.

4. 4

   Saute veal medallions in butter with onion and pepper until veal is browned, turning as needed.

5. 5

   Add sun dried tomatoes and artichoke hearts.

6. 6

   Drain butter from pan.

7. 7

   Simmer wine.

8. 8

   Remove veal from pan.

9. 9

   Simmer wine with the vegetables until sauce reduces to semi-thick consistency. You may substitute chicken breast for the veal.

* Per serving · 4 servings · Values may vary.

No additional tips available.