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

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)