Veal Schnitzel with Gorgonzola Cap and Wide Noodles

Ingredients

• 60 g small veal schnitzels (about 50-12 small veal schnitzels)
• Salad
• Pepper (freshly ground)
• 100 g flour
• 2 tbsp clarified butter
• 200 g Gorgonzola cheese
• 150 ml meat broth
• 400 g wide ribbon noodles
• 2 tbsp oregano

Instructions

1. 1.

   Preheat the oven grill. Wash, pat dry, gently pound the schnitzels, season with salt and pepper, dust with flour, then sear both sides in hot clarified butter until crisp; remove and place in a baking dish. Deglaze the pan with broth and reduce slightly.

2. 2.

   Cook the noodles in boiling salted water to al dente. Slice the Gorgonzola into thin rounds, lay them over the schnitzels, and briefly broil under the preheated grill. Plate the schnitzels with noodles and pan sauce, garnish with herbs, and serve.