Veal with Gorgonzola and Sweet-and-Sour Red Cabbage

1. 1

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

2. 2

   Set aside.

3. 3

   Preheat oven to 200F.

4. 4

   Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat.

5. 5

   Working in batches, dredge veal in flour, shaking off excess.

6. 6

   Saute veal until brown and cooked through, adding more oil to skillet as needed, about 2 minutes per side.

7. 7

   Transfer to baking sheet; keep warm in oven.

8. 8

   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.

9. 9

   Add stock mixture and boil until liquid is reduced to 1/3 cup, about 2 minutes.

10. 10

    Reduce heat to medium.

11. 11

    Add cream and Gorgonzola; simmer until cheese melts.

12. 12

    Season to taste with salt and pepper.

13. 13

    Transfer veal to platter and spoon sauce over.

14. 14

    Serve with Sweet-and-Sour Red Cabbage.

* Per serving · 4 servings · Values may vary.

No additional tips available.