Veal Scaloppine with Gorgonzola Sauce

serves| 4


  • 1 cup beef stock or canned beef broth
  • 1 cup chicken stock or canned low-salt chicken broth
  • 1 pound veal scaloppine
  • All purpose flour
  • 3 tablespoons (about) olive oil
  • 1 cup 15% cooking cream
  • 3/4 cup chopped seeded plum tomatoes
  • 6 tablespoons chopped fresh basil
  • 1 tablespoon tomato paste
  • 2/3 cup crumbled Gorgonzola cheese

Cooking directions

  • Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
  • Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
  • Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
  • Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.
  • Enjoy

Ingredients in this Recipe

  • Fresh Milk-Fed Veal Cutlets

    approx. package 250g

    Supermarché PA Fresh Milk-Fed Veal Cutlets approx. package 250g

  • Gorgonzola Cheese

    approx. package 225g

    Supermarché PA Gorgonzola Cheese approx. package 225g

  • bio
    Ilios Organic Broths 946ml

  • Five Roses All Purpose Flour 2.5kg

  • Ilios Extra Virgin Olive Oil 750ml

  • Roma Tomatoes

    per unit (approx. weight 125g)

    Supermarché PA Roma Tomatoes per unit (approx. weight 125g)

  • Kyknos Tomato Paste 62ml

  • Ilios Broths 946ml

  • Sultan Tomato Paste 800g