| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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)
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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