Veal Scaloppine with Gorgonzola Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 cup beef stock or canned beef broth |
1 cup chicken stock or canned low-salt chicken broth |
1 pound veal scaloppine |
all purpose flour |
3 tablespoons (about) olive oil |
1 cup whipping cream |
3/4 cup chopped seeded plum tomatoes |
6 tablespoons chopped fresh basil |
1 tablespoon tomato paste |
2/3 cup crumbled gorgonzola cheese |
Directions:
1. Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
2. Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
3. Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
4. Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.
|
|