Veal Scaloppine With Gorgonzola Sauce

Veal Scaloppine With Gorgonzola Sauce
Veal Scaloppine With Gorgonzola Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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.

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