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Veal With Gorgonzola And Sweet-And-Sour Red Cabbage


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  • 1 cup chicken stock (or canned low-salt chicken broth)
  • 1 cup beef stock or canned beef broth
  • 6 tablespoons olive oil - (about)
  • 2 1/2 pounds veal cutlets, 1/4" thick
  • 1 cup all-purpose flour
  • 1/2 cup dry white wine
  • 1 cup whipping cream
  • 6 ounces Gorgonzola cheese crumbled
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Sweet-and-Sour Red Cabbage (see recipe)


Servings 6


Step 1

Boil both stocks in medium saucepan until reduced to 3/4 cup, about 15 minutes. Set aside.

Preheat oven to 200 degrees. 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.

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.

This recipe yields 6 servings.

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