veal-with-gorgonzola-and-sweet-and-sour-red-cabbage-102294.json

{
    "directions": [
        "Boil both stocks in medium saucepan until reduced to 3/4 cup, about 15 minutes. Set aside.",
        "Preheat oven to 200\u00b0F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, dredge veal in flour, shaking off excess. Saut\u00e9 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."
    ],
    "ingredients": [
        "1 cup chicken stock or canned low-salt chicken broth",
        "1cup beef stock or canned beef broth",
        "6 tablespoons (about) olive oil",
        "2 1/2 pounds 1/4-inch-thick veal cutlets",
        "1cup all purpose flour",
        "1/2 cup dry white wine",
        "1cup whipping cream",
        "6 ounces Gorgonzola cheese, crumbled",
        "Sweet-and-Sour Red Cabbage"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Beef",
        "Cheese",
        "Dairy",
        "Saut\u00e9",
        "Dinner",
        "Blue Cheese",
        "Veal",
        "White Wine",
        "Fall"
    ],
    "title": "Veal with Gorgonzola and Sweet-and-Sour Red Cabbage",
    "url": "http://www.epicurious.com/recipes/food/views/veal-with-gorgonzola-and-sweet-and-sour-red-cabbage-102294"
}