Veal Scallopini with Gorgonzola

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

Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.

Season veal with salt and pepper. Dredge in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and saute until cooked through, about 2 minutes per side. Transfer veal to baking dish. Repeat with remaining veal, adding more oil to skillet as necessary. Place veal in warm oven so it doesn't get cold while you prepare the sauce.

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.

Serve over penne pasta, spaghetti or angel hair.

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Chantal 1.75-qt. Rectangular Baking Dish, Glossy Cobalt Blue

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