| 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 |
tb |
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 |
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;
41 1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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