Gorgonzola cutlet casserole

Name: Gorgonzola cutlet casserole
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Broccoli; 7-10 Tbsp Salt; 4 Pork cutlet (approx. 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 100 g Whipped cream; 300 ml Milk; 100 g Gorgonzola cheese; 1-2 TABLESPOONS sauce thickener

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Broccoli
7-10 Tbsp Salt
4 Pork cutlet (approx. 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
100 g Whipped cream
300 ml Milk
100 g Gorgonzola cheese
1-2 TABLESPOONS sauce thickener

Directions

1
Clean and wash broccoli and cut into florets. Put broccoli in boiling salted water, cook for 8 minutes and drain. Wash the cutlets and dab dry. Heat oil in a pan. Fry the meat on each side for about 3 minutes and remove.
2
Season with salt and pepper. Heat cream and milk. Melt cheese in it. Stir in sauce thickener. Season to taste with salt and pepper. Put meat and broccoli into the mould. Pour sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.
3
Serve the gorgonzola cutlet casserole sprinkled with pepper. Serve with a hearty farmhouse bread.