Having relatives who live near Lansing, Illinois, gives Janice and Paul Abrinko a reason to visit that part of the country—and after trying the veal with Gorgonzola sauce and red cabbage at Cafe Borgia, they have one more reason to go.

Makes 6 Servings.

INGREDIENTS

  • 1cup chicken stock or canned low-salt chicken broth
  • 1cup beef stock or canned beef broth6tablespoons (about) olive oil
  • 2 1/2pounds 1/4-inch-thick veal cutlets
  • 1cup all purpose flour1/2cup dry white wine
  • 1cup whipping cream
  • 6ounces gorgonzola cheese, crumbled
  • sweet-and-sour red cabbage

    DIRECTIONS

    Boil both stocks in medium saucepan until reduced to 3/4 cup, about 15 minutes. Set aside.


    Preheat oven to 200°F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, dredge veal in flour, shaking off excess. Sauté veal until brown and cooked through, adding more oil to skillet as needed, about 2 minutes per side. Transfer to baking sheet; keep warm in oven.


    Add wine to same skillet and boil over medium-high heat until liquid is reduced by half, scraping up any browned bits, about 2 minutes. Add stock mixture and boil until liquid is reduced to 1/3 cup, about 2 minutes. Reduce heat to medium. Add cream and Gorgonzola; simmer until cheese melts. Season to taste with salt and pepper. Transfer veal to platter and spoon sauce over. Serve with Sweet-and-Sour Red cabbage.