Recipe by Cooking Light magazine
"Garlic burns very easily in a hot skillet; cook it for no more than 30 seconds, or until slightly brown, before adding the wine."
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8 (1.5 ounce)
veal leg cutlets
vegetable oil, divided
dry white wine
1 1/2 cups
chopped, seeded plum tomato
pitted Greek or kalamata olives, chopped
1 (6 ounce) jar
marinated artichoke hearts, drained and chopped
hot cooked angel hair
Good dinner for a week night.
This was terrific. I had only red cooking wine, and it worked just fine. I also used spaghettini instead of angel hair pasta, added dried thyme to the veal coating, and added mushrooms to the sauce.
Very good. Quick and simple, good for a weeknight meal.
This recipe was excellent! My family loved it - it felt like we were eating a dish at Olive Garden. Thanks for a great family dinner recipe!
This is a really classy recipie that looks as beautiful is it is delicious. No one would also suspect that it is also pretty easy and healthy.
This recipe was really good, except it was missing a really important ingredient. I added a teaspoon of sea salt, and that did the trick!
Very very good. Meat was extremely tender, and it goes very well with penne pasta with olive oil and grated Parmesan. Wonderful recipe.
This is my favorite recipe! It is easy and turns out perfectly every time.
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