Scaloppine al Gorgonzola (veal escalope with leaf spinach and gorgonzola)

Name: Scaloppine al Gorgonzola (veal escalope with leaf spinach and gorgonzola)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 Veal cutlet (à approx. 75 g); 1-2 Garlic cloves; 1 TABLESPOON Lime juice; 2 Tomatoes; 1 Lime; 1 Onion; 400 g leaf spinach; 200 g Gorgonzola cheese; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Whipped cream; 3 Stem(s) Basil; 7-10 Tbsp Basil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 Veal cutlet (à approx. 75 g)
1-2 Garlic cloves
1 TABLESPOON Lime juice
2 Tomatoes
1 Lime
1 Onion
400 g leaf spinach
200 g Gorgonzola cheese
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Whipped cream
3 Stem(s) Basil
7-10 Tbsp Basil

Directions

1
Wash the meat, pat dry, tap a little flatter. Peel garlic, press through a garlic press. Mix garlic and lime juice. Drizzle meat with it. Wash, clean, quarter and seed the tomatoes.
2
Cut the fruit flesh into small cubes. Wash the lime and cut into slices. Peel and chop onion. Clean, wash and chop the spinach and drain well. Chop cheese roughly. Heat a tablespoon of olive oil.
3
Fry the onion in it. Add spinach, season with salt and pepper. Add cream and bring to the boil. Melt cheese in it. Season to taste with salt and pepper. Pluck basil leaves, wash, chop and stir in.
4
Heat two tablespoons of olive oil. Dab the escalopes and fry them in the hot olive oil on each side for one minute at high heat. Season with salt and pepper. Turn the lime slices briefly in the frying fat and remove.
5
Toss the tomato cubes briefly in the pan. Serve everything in portions garnished with fried lime slices and basil.