Veal with gorgonzola and sweet-and-sour red cabbage

1 servings

Ingredients

Quantity Ingredient
1 cup Chicken stock or canned low-salt chicken
; broth
1 cup Beef stock or canned beef broth
6 tablespoons Olive oil; (about)
2½ pounds Veal cutlets; (1/4-inch-thick)
1 cup All purpose flour
½ cup Dry white wine
1 cup Whipping cream
6 ounces Gorgonzola cheese; crumbled
Sweet-and-Sour Red Cabbage

Directions

Boil both stocks in medium saucepan until reduced to ¾ 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 ⅓ 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.

Makes 6 Servings.

Bon Appetit October 1999

Converted by MC_Buster.

Per serving: 3859 Calories (kcal); 300g Total Fat; (71% calories from fat); 261g Protein; 14g Carbohydrate; 1409mg Cholesterol; 3395mg Sodium Food Exchanges: 0 Grain(Starch); 35½ Lean Meat; 0 Vegetable; 0 Fruit; 41 ½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.

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