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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