Veal Scaloppine With Gorgonzola Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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