"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Veal Scaloppine with Gorgonzola Sauce Recipe

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This recipe for Veal Scaloppine with Gorgonzola Sauce, by , is from Didi's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
diana morris
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup beef stock or canned beef broth
1 cup chicken stock or canned low-salt chicken broth
1 pound veal scaloppine
All purpose flour
3 tablespoons (about) olive oil


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:
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.

Number Of Servings:
Number Of Servings:
4

 

 

 

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