Veal with Gorgonzola and Sweet-and-Sour Red Cabbage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Having relatives who live near Lansing, Illinois, gives Janice and Paul Abrinko a reason to visit that part of the countryand after trying the veal with Gorgonzola sauce and red cabbage at Cafe Borgia, they have one more reason to go. Ingredients:
1 cup chicken stock or canned low-salt chicken broth |
1cup beef stock or canned beef broth |
6 tablespoons (about) olive oil |
2 1/2 pounds 1/4-inch-thick veal cutlets |
1cup all purpose flour |
1/2 cup dry white wine |
1cup whipping cream |
6 ounces gorgonzola cheese, crumbled |
sweet-and-sour red cabbage |
Directions:
1. Boil both stocks in medium saucepan until reduced to 3/4 cup, about 15 minutes. Set aside.
2. Preheat oven to 200°F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, dredge veal in flour, shaking off excess. Sauté veal until brown and cooked through, adding more oil to skillet as needed, about 2 minutes per side. Transfer to baking sheet; keep warm in oven.
3. Add wine to same skillet and boil over medium-high heat until liquid is reduced by half, scraping up any browned bits, about 2 minutes. Add stock mixture and boil until liquid is reduced to 1/3 cup, about 2 minutes. Reduce heat to medium. Add cream and Gorgonzola; simmer until cheese melts. Season to taste with salt and pepper. Transfer veal to platter and spoon sauce over. Serve with Sweet-and-Sour Red Cabbage.
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