Veal Roulade in Gorgonzola Sauce

Thinly pound the veal cutlets in a freezer bag with a meat tenderizer. Place 2 slices of ham on each cutlet and form 30 g of Gorgonzola on top. Roll the cutlets into a tight roulade and hold each end together with a wooden stick.

Season the roulades with salt and pepper and brown them in clarified butter, then put them in the oven at 180 °C for about 8 min.

Remove the roulades from the stove and keep warm. Extinguish the gravy in the roasting pan with the whipped cream and crumble in the remaining Gorgonzola. Reduce the stock to half. Rinse about 8 basil leaves, chop finely and sprinkle into the sauce. To serve, cut the roulade into thin slices and then pour the Gorgonzola sauce over it, allowing the flavor to soak into the meat.

Subject: Dinner for two (2 Feb. 94)

Tip: You can use butter instead of clarified butter in most cases.

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