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Veal Scaloppine with Gorgonzola Sauce
Veal Scaloppine with Gorgonzola Sauce
(Scaloppine di Vitello con Salsa di Gorgonzola)
 
 
Ingredients:

1 cup beef stock or beef broth
1 cup chicken stock or chicken broth
1 lb veal scaloppine
All purpose flour
3 tablespoons (about) extra virgin 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:
 
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 olive oil in heavy large skillet over high heat.

Working in batches, add veal and saute until cooked through, about 2 minutes per side.

Transfer veal to platter; tent with foil to keep warm.

Repeat with remaining veal, adding more olive 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 cheese; stir until melted.

Pour sauce over veal.

Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola. Serves 4.
 
That's it!
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