Veal with Gorgonzola and Sweet-and-Sour Red Cabbage

  1. Boil both stocks in medium saucepan until reduced to 3/4 cup, about 15 minutes.
  2. Set aside.
  3. Preheat oven to 200F.
  4. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat.
  5. Working in batches, dredge veal in flour, shaking off excess.
  6. Saute veal until brown and cooked through, adding more oil to skillet as needed, about 2 minutes per side.
  7. Transfer to baking sheet; keep warm in oven.
  8. Add wine to same skillet and boil over medium-high heat until liquid is reduced by half, scraping up any browned bits, about 2 minutes.
  9. Add stock mixture and boil until liquid is reduced to 1/3 cup, about 2 minutes.
  10. Reduce heat to medium.
  11. Add cream and Gorgonzola; simmer until cheese melts.
  12. Season to taste with salt and pepper.
  13. Transfer veal to platter and spoon sauce over.
  14. Serve with Sweet-and-Sour Red Cabbage.

chicken stock, beef, olive oil, veal cutlets, flour, white wine, whipping cream, gorgonzola cheese, sweetandsour red cabbage

Taken from www.epicurious.com/recipes/food/views/veal-with-gorgonzola-and-sweet-and-sour-red-cabbage-102294 (may not work)

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