Menu Enter a recipe name, ingredient, keyword...

Veal Scaloppine With Gorgonzola Sauce

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 cup beef stock or canned beef broth
  • 1 cup chicken stock (or canned low-salt chicken broth)
  • 1 pound veal scaloppine
  • Salt to taste
  • Freshly-ground black pepper to taste
  • All-purpose flour
  • 3 tablespoons olive oil - (about)
  • 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

Details

Servings 4

Preparation

Step 1

Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.

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.

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.

Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.

This recipe yields 4 servings.

You'll also love

Review this recipe

Veal Roast Stuffed With Spinach, Pancetta, And Frittata French Veal