Ingredient: 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

Recipe Info Category : Rating : 4 Contributor : n/a

PREPARATION:

1. 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