Veal Scaloppine With Gorgonzola Sauce
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 236.59 ml beef stock or 236.59 ml canned beef broth
- 236.59 ml chicken stock or 236.59 ml canned low sodium chicken broth
- 453.59 g veal scallopini (thin!!)
- 88.74 ml all-purpose flour (or enough to dredge scalopine in)
- 44.37 ml olive oil
- 236.59 ml whipping cream
- 177.44 ml chopped seeded plum tomato
- 88.74 ml chopped fresh basil
- 14.79 ml tomato paste
- 157.80 ml crumbled gorgonzola
directions
- Boil both stocks together in a medium sauce pan until reduced to one cup, about 10 minutes.
- Remove from heat and set aside.
- Sprinkle veal with salt and pepper.
- Dredge veal in flour to coat, shaking off excess.
- Working in batches, add veal and saute until cooked through, do not over cook, about 2 minutes per side depending on thickness of scallopine.
- Transfer veal to serving platter and tent to keep warm.
- Repeat above steps with remaining veal, adding more oil to skillet as necessary.
- Add reduced stock mixture, cream, 1/2 cup of the chopped tomatoes, 4 TBS of the chopped basil and the tomato paste to skillet.
- Simmer until reduced to a"sauce" consistency, whisking frequently, about 5 minutes.
- Add 1/3 cup of the Gorgonzola and stir until melted.
- Pour sauce over veal.
- Srpinkle with remaining 1/4 cup chopped tomatoes, 2 TBS basil, and 1/3 cup Gorgonzola.
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RECIPE SUBMITTED BY
Crabzilla
Houston, Texas