Veal Gorgonzola Recipe - A Very Tasty Gluten Free Dinner
Here’s a gluten free rendition of a classic dish, and like most of the classics, it really tastes great.
As an additional bonus, making this dish is a snap, and you can have this on the table about 15 minutes after getting started. It’s quick and easy enough for an after work meal, but definitely indulgent enough for a special occasion dinner.
This is simply a very minor adaptation of the traditional recipe (substituting rice flour for the wheat flour normally called for) that makes it celiac friendly. If you have no need to make things gluten free – use any flour you like.
- 3 or 4 veal scaloppini (4 slices of thinly pounded veal – veal is often sold in this way, but if not, just use any kind of veal you’ve got and cut/pound it into very thin cutlets)
- Rice flour for dredging
- Salt and pepper
- 2 Tbls of olive oil
- ¾ cup of white wine
- ½ cup of heavy cream (whipping cream)
- ½ cup of gorgonzola
- Give each veal cutlet a pinch of salt and a sprinkling of freshly cracked black pepper.
- Splash out some rice flour on your plate and then dredge each piece of meat in the flour, shaking off the excess.
- Heat a heavy skillet over medium high and when hot, add in your olive oil and a moment later, your veal cutlets – frying for 2 minutes on each side (If your pan will not fit the 4 cutlets without crowding, do this in batches. The frying time is relatively quick, and the end result will be much better if you give each cutlet some space to fry, rather than steam, as it would an overcrowded pan!!!)
- When the meat has cooked through, take it out of the pan and reserve. Drain off any oil that remains in the pan and then return the pan to heat. Immediately add in the white wine to deglaze the pan, scraping up the bottom to release any and all tasty browned bits! Let the wine come to a simmer and simmer until it is reduced by about half.
- Add in the cream and the cheese and then cook until the cheese has melted into the sauce.
- Turn the heat down to very low, add the meat back to the pan and let it sit very gently in the sauce for 3-5 minutes.
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