VEAL SCALOPPINE WITH GORGONZOLA SAUCE

By porklion

VEAL SCALOPPINE WITH GORGONZOLA SAUCE

4 servings

Preparation time 30 minutes
Cook time 20 minutes

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

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

2. Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess.

3. 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.

4. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.

5. Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet.

6. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.

7. 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.