Veal Scaloppine with Gorgonzola Sauce

• 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

1. Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes.
2. Remove from heat.
3. Sprinkle veal with salt and pepper.
4. Dredge veal in flour to coat; shake off excess.
5. Heat 1 tablespoon oil in heavy large skillet over high heat.
6. Working in batches, add veal and saute until cooked through, about 2 minutes per side.
7. Transfer veal to platter; tent with foil to keep warm.
8. Repeat with remaining veal, adding more oil to skillet as necessary.
9. Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet.
10. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes.
11. Add 1/3 cup Gorgonzola; stir until melted.
12. Pour sauce over veal.
13. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.

beef stock, chicken stock, veal scaloppine, flour, olive oil, whipping cream, tomatoes, fresh basil, tomato paste, gorgonzola cheese

Taken from www.epicurious.com/recipes/food/views/veal-scaloppine-with-gorgonzola-sauce-101399 (may not work)