Veal With Gorgonzola And Sweet-And-Sour Red Cabbage

Veal With Gorgonzola And Sweet-And-Sour Red Cabbage
Veal With Gorgonzola And Sweet-And-Sour Red Cabbage

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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)

Directions

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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