Veal Scallopini with Tomato-feta Sauce

Veal Scallopini  with Tomato-feta Sauce
  • 4 servings
  • 0:20 Preparation
  • 0:08 Cooking
  • 0:28 Total Time


Add all
  • 8

    veal cutlets

  • 2 tsp.
    (10 mL)


  • 2 tsp.
    (10 mL)

    extra virgin olive oil

  • 2

    garlic cloves, chopped

  • 3

    plum tomatoes, cubed

  • 2/3 cup
    (170 mL)

    cubed feta cheese

  • 1

    chopped green onion or chives

  • 1

    fresh rosemary

  • freshly ground black pepper to taste


In a skillet, heat 1 teaspoon (5 mL) each of butter and oil.

Cook garlic and green onion 1 min. Stir in tomatoes, feta and rosemary. Pepper to taste.

Cook 3 minutes more, stirring, until everything is heated through. Remove rosemary, transfer sauce to a bowl and keep warm in oven at 200°F (95°C).

In the same skillet, heat remaining butter and oil and cook cutlets 2 minutes per side.

Serve cutlets with tomato-feta sauce.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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