Serves 4.

INGREDIENTS

  • 1cup beef stock or canned beef broth
  • 1cup chicken stock or cannedlow-salt chicken broth
  • 1pound veal scaloppine
  • all purpose flour
  • 3tablespoons (about) olive oil1cup whipping cream
  • 3/4cup chopped seeded plum tomatoes
  • 6tablespoons chopped fresh basil
  • 1tablespoon tomato paste
  • 2/3cup crumbled gorgonzola cheese

    DIRECTIONS

    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 sauté 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.