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

Boil both stocks in medium saucepan until reduced to 1 cup, about
10 minutes. Remove from heat.

Sprinkle veal with salt and pepper. Dredge veal in flour to coat;
shake off excess. Heat 1 tablespoon oil in heavy large skillet over
high heat. Working in batches, add veal and saute until cooked
through, about 2 minutes per side. Transfer veal to platter; tent
with foil to keep warm. Repeat with remaining veal, adding more oil
to skillet as necessary.

Add reduced stock mixture, cream, 1/2 cup chopped tomatoes,
4 tablespoons basil and tomato paste to skillet. Simmer until
reduced to sauce consistency, whisking frequently, about 5 minutes.
Add 1/3 cup Gorgonzola; stir until melted.

Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped
tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.






http://www.neopets.com/refer.phtml?username=duckiewoman