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10 oz beef stock or beef broth
8 oz heavy cream
6 oz plum tomatoes, coarsely chopped and seeded
2 oz fresh basil, finely chopped
4 cloves garlic, minced
5 oz Gorgonzola cheese, crumbled
2 lbs veal scaloppine
salt and pepper
All purpose flour
1 oz olive oil
Reduce beef stock to 3 oz. Add cream, 4 oz tomatoes, half the basil and the
garlic, and simmer on medium heat until reduced to sauce consistency. Add half
the cheese and continue warming until cheese is fully melted, stirring
frequently. Lower heat and keep warm.
Sprinkle veal with salt and pepper. Coat veal in flour, shake off excess. Heat
oil in large skillet over low-medium heat. Add veal and saute about 1 minute on
each side (it will cook very quickly). Remove veal, and add remaining tomatoes.
Increase heat to high, and warm tomatoes quickly.
Plate veal, top with cheese sauce, remaining cheese, warm tomatoes and remaining
basil.
Serves 8 as an entree.
Veal Scaloppine with Tomato Gorgonzola Sauce