Veal Scaloppine With Gorgonzola Sauce

1 cup beef broth
1 cup chicken broth
1 lb veal scaloppine, pounded to 1/4-inch thickness
Salt and pepper
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 cup whipping cream
3/4 cup Roma tomatoes, seeded and chopped
6 Tbsp fresh basil, chopped
1 Tbsp tomato paste
2/3 cup Italian Gorgonzola cheese, diced

Boil both stocks until reduced to one cup, about 15 to 20 minutes. Remove from heat. Sprinkle veal with salt and pepper. Heat one tablespoon of oil in a large heavy skillet over high heat. Dredge veal lightly in flour to coat directly prior to cooking. Shake off excess. Add veal and sauté until cooked, about one minute 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 12 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.

Variation: Use beef tenderloin. Cut to 1/4 to 1/2-inch thickness and sauté about 2 minutes per side for medium-rare.

Allergy Warning: Contains Milk

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