CHEF JEFF — ONE BYTE AT A TIME: Veal GorgonzolaThis entree takes its name from the area of Italy where it originated.
By: Herald Staff Report,
This entree takes its name from the area of Italy where it originated.
1 tablespoon flour
Salt and fresh ground black pepper
2 4-ounce veal cutlets
Olive oil spray
1 cup sliced baby portobella mushrooms
½ cup skim milk
1 tablespoon crumbled Gorgonzola cheese
Place flour on plate. Season with salt, pepper to taste. Dip veal cutlets in flour, making sure both sides are coated. Heat nonstick skillet over medium-high heat. Spray with olive oil. Add veal. Brown 2 minutes. Turn over. Brown other side 1 minute. Transfer to serving dish. Sprinkle with salt, pepper to taste. Add mushrooms. Saute 1 minute. Add milk to skillet. Scrape up brown bits in bottom of pan. Immediately add cheese. Stir to melt cheese, make smooth sauce, 1 to 2 minutes. Taste for seasoning. Add pepper if needed. Cheese should provide enough salt. Spoon sauce over cutlets. Serve.
Yield: Serves 2.
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