Italian veal butter with gorgonzola sauce

Ingredients for Italian veal butter with gorgonzola sauce

Instructions for Italian veal butter with gorgonzola sauce

To prepare the Italian veal butter with gorgonzola sauce recipe, please follow these instructions:

Cut the meat into 10 thin slices and knock it lightly with the palm of the hand. Sprinkle the slices with salt, pepper and freshly prepared parmesan cheese and put on a few sage leaves. Put a slice of parma ham on each piece of meat and stick it with meat needles.

Brown the meat in oil on a large forehead, put the side with the parma hammer down first. Step the meat slices 2 min. On each side, put them in a dish and keep them warm.

Cook the forehead with wine. Heat the cream and gorgonzola into a pan, pour the pan pan into the pan and add chopped sage and squeezed garlic. Season with salt and pepper and smooth sauce with corn starch, stirred into water.