Veal Scaloppine with Gorgonzola Sauce
Bon Appetite (April, 1999)
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
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 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 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.
Notes: A relatively easy recipe. The preparation time was minimal -- more of it taken up by waiting for the broth to reduce than by chopping up ingredients. The sauce came out somewhat thinner than I anticipated. Perhaps I'll let the second stage reduce a bit longer next time before adding the cheese. Still, it was tasty -- though I feared the gorgonzola might overpower the dish, that wasn't the case, and the tomatoes provided a nice contrasting brightness, both in flavor and color. Definitely worth revisiting.Posted by Jennifer at January 21, 2005 10:49 AM