Stuffed Schnitzel in Gorgonzola Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 minute schnitzel
- 8 slices Parma ham
- 300 g spinach leaves, frozen or fresh
- 300 g Goronzola
- 200 ml cream
- Mustard, grainier
- salt and pepper
- Olive oil for frying
Print Recipe
Pin Recipe Instructions
- Beat the schnitzel flat. Season with pepper and salt on both sides. Brush one side of the schnitzel with the grainy mustard. Top it with a slice of Parma ham and some spinach. Squeeze the thawed spinach well beforehand so that it does not water so much. Roll up the schnitzel and secure with a toothpick.
- Briefly fry the schnitzel in a pan with olive oil and place in a baking dish.
- Put the gorgonzola and cream in the hot pan and let the cheese melt over medium heat. Season with salt and pepper (I still add a spoonful of grained mustard and a spoonful of peppercorns). Pour the sauce over the schnitzel and cover with aluminum foil or baking paper, if you don`t want to use aluminum foil.
- Bake in the oven preheated to 200 ° C for about 25 minutes.
- Ribbon noodles and / or croquettes go well with this.
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