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Veal Scaloppine With Gorgonzola Sauce Recipe

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This recipe for Veal Scaloppine With Gorgonzola Sauce is from The Patterson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup beef stock
1 cup chicken stock
1 lb veal scaloppine
All-purpose flour
3 Tbsp olive oil
1 cup whipping cream
¾ cup chopped, seeded plum tomatoes, divided
6 Tbsp chopped fresh basil, divided
1 Tbsp tomato paste
⅔ cup crumbled Gorgonzola cheese, divided
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 Tbsp oil in heavy large skillet over high heat. Working in batches, add veal and saute until cooked through, about two minutes per side. Trensfer 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, ½ cup chopped tomatoes, 4 Tbsp basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about five minutes. Add ⅓ cup Gorgonzola; stir until melted.

Pour sauce over veal. Sprinkle with remaining ¼ cup chopped tomatoes, 2 Tbsp basil and remaining Gorgonzola.
Serve with pasta and crusty bread.
Number Of Servings:
Number Of Servings:
4

 

 

 

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