Veal with Gorgonzola and Sweet-and-Sour Red Cabbage
- 1 cup chicken stock or canned low-salt chicken broth
- 1cup beef stock or canned beef broth
- 6 tablespoons (about) olive oil
- 2 1/2 pounds 1/4-inch-thick veal cutlets
- 1cup all purpose flour
- 1/2 cup dry white wine
- 1cup whipping cream
- 6 ounces Gorgonzola cheese, crumbled
- Sweet-and-Sour Red Cabbage
- Boil both stocks in medium saucepan until reduced to 3/4 cup, about 15 minutes.
- Set aside.
- Preheat oven to 200F.
- Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat.
- Working in batches, dredge veal in flour, shaking off excess.
- Saute veal until brown and cooked through, adding more oil to skillet as needed, about 2 minutes per side.
- Transfer to baking sheet; keep warm in oven.
- 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.
- Add stock mixture and boil until liquid is reduced to 1/3 cup, about 2 minutes.
- Reduce heat to medium.
- Add cream and Gorgonzola; simmer until cheese melts.
- Season to taste with salt and pepper.
- Transfer veal to platter and spoon sauce over.
- 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)