Instructions: Boil both stocks in medium saucepan until reduced to 3/4 cup, about 15 minutes. Set aside.

Preheat oven to 200 degrees. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, dredge veal in flour, shaking off excess. Saute 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.

This recipe yields 6 servings.

Comments: Having relatives who live near Lansing, Illinois, gives Janice and Paul Abrinko a reason to visit that part of the country - and after trying the veal with Gorgonzola sauce and red cabbage at Cafe Borgia, they have one more reason to go.

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