First wash the schnitzel and pat dry. Then coat the meat completely with Gorgonzola on one side. Place the slice of Parma ham on the cheese-coated schnitzel. Now the difficult part follows: Fold the schnitzel and seal the ends with toothpicks (I always use 3 per schnitzel) so that they are as tight as possible. For the breading, mix the eggs, parmesan and cream (depending on the feel, not necessarily according to the above quantities) and whisk vigorously with a fork. Add a little salt and pepper and turn the schnitzel in it.
Then slowly fry in oil over low heat (can take 15 minutes or more). Very important: Only fry on a very low heat, otherwise the breading will burn and the inside will still be raw.
As a side dish there is rosemary potatoes: Peel the potatoes and cut them into eighths or slightly smaller, depending on the size, into bite-sized pieces. Fry the potatoes in olive oil over high heat. Then turn down the heat, add a sprig of rosemary and put the lid on. After about 5-10 minutes (depending on your taste) take the rosemary sprig out of the pan. Finish cooking the potatoes and season with salt.
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