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Meats, Dairy October 199 1 Servings

INGREDIENTS

1 c Chicken stock or canned
low-salt chicken
broth
1 c Beef stock or canned beef
broth
6 T Olive oil, about
2 1/2 lb Veal cutlets
1/4-inch-thick
1 c All purpose flour
1/2 c Dry white wine
1 c Whipping cream
6 oz Gorgonzola cheese, crumbled
Sweet-and-Sour Red Cabbage
41 Fat, 1/2 Other Carbohydrates

INSTRUCTIONS

Boil both stocks in medium saucepan until reduced to 3/4 cup, about 15
minutes. Set aside.  Preheat oven to 200F. Heat 1 tablespoon olive oil
in heavy large  skillet over medium-high heat. Working in batches,
dredge veal in  flour, shaking off excess. Saute 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.  Makes 6
Servings.  Bon Appetit October 1999  Converted by MC_Buster.  Per
serving: 3859 Calories (kcal); 300g Total Fat; (71% calories from
fat); 261g Protein; 14g Carbohydrate; 1409mg Cholesterol; 3395mg
Sodium Food Exchanges: 0 Grain(Starch); 35 1/2 Lean Meat; 0  Vegetable;
0 Fruit;  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4549
Calories From Fat: 2457
Total Fat: 280.3g
Cholesterol: 1384.7mg
Sodium: 10600.7mg
Potassium: 6569.5mg
Carbohydrates: 144.5g
Fiber: 3.6g
Sugar: 16.1g
Protein: 338.5g


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