Veal Scaloppine With Gorgonzola Sauce

• 1 cup beef stock or 1 cup canned beef broth
• 1 cup chicken stock or 1 cup canned low sodium chicken broth
• 1 lb veal scallopini (thin!!)
• 6 tablespoons all-purpose flour (or enough to dredge scalopine in)
• 3 tablespoons olive oil
• 1 cup whipping cream
• 3/4 cup chopped seeded plum tomato
• 6 tablespoons chopped fresh basil
• 1 tablespoon tomato paste
• 2/3 cup crumbled gorgonzola

1. Boil both stocks together in a medium sauce pan until reduced to one cup, about 10 minutes.
2. Remove from heat and set aside.
3. Sprinkle veal with salt and pepper.
4. Dredge veal in flour to coat, shaking off excess.
5. Working in batches, add veal and saute until cooked through, do not over cook, about 2 minutes per side depending on thickness of scallopine.
6. Transfer veal to serving platter and tent to keep warm.
7. Repeat above steps with remaining veal, adding more oil to skillet as necessary.
8. Add reduced stock mixture, cream, 1/2 cup of the chopped tomatoes, 4 TBS of the chopped basil and the tomato paste to skillet.
9. Simmer until reduced to a"sauce" consistency, whisking frequently, about 5 minutes.
10. Add 1/3 cup of the Gorgonzola and stir until melted.
11. Pour sauce over veal.
12. Srpinkle with remaining 1/4 cup chopped tomatoes, 2 TBS basil, and 1/3 cup Gorgonzola.

beef stock, chicken, veal scallopini, allpurpose flour, olive oil, whipping cream, tomato, fresh basil, tomato paste, crumbled gorgonzola

Taken from www.food.com/recipe/veal-scaloppine-with-gorgonzola-sauce-103876 (may not work)