Scallopini Of Veal With Roquefort Rosemary And Sun Dried Tomatoes Recipe

Ingredients

2 veal scallops

freshly ground pepper

1 teaspoon butter

1 teaspoon sun-dried tomatoes

1 tablespoon shallots, chopped

3 tablespoons white wine

1/4 cup whipping cream

1 teaspoon fresh rosemary

1 tablespoon roquefort cheese

Preparation

Sprinkle veal with pepper. Melt butter in a fry pan over moderate heat. Saute veal for 2-3 minutes or until lightly browned and just cooked. Place veal on two warmed dinner plates;place in a warm overn. In same pan, lightly saute sun=driend tomatoes and shallots. Add wine, cream and rosemary. Boil to reduce by half. Stir in 1/2 of the roquefort; pour over veal. Top with remaining roqufort.