Veal Cutlet with Cheese Sauce

Ingredients

• 8 veal cutlets (≈80 g each)
• Salt
• black pepper (freshly ground)
• 0.125 l heavy cream
• 150 g Gorgonzola cheese
• 3 tbsp olive oil
• 20 g butter
• 20 ml Grappa
• 2 Tomatoes
• 1 bunch arugula
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Pat the cutlets gently flat and season with salt and pepper. Crumble Gorgonzola into pieces and blend with cream in a blender until smooth. Heat 1 tbsp oil and butter in a pan and fry the cutlets about 1 minute per side. Remove from pan and deglaze with grappa, scraping up browned bits. Pour the Gorgonzola‑cream over the pan and let it reduce slightly. Return the cutlets to the sauce and simmer for about 4 minutes until cooked through. Season with salt and pepper.

2. 2.

   Wash tomatoes and quarter them. Wash arugula, shake off excess water and arrange on plates with tomatoes. Drizzle remaining oil and vinegar over the salad. Season with salt and pepper and add the sauced cutlets on top.