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Ingredients: 3 tablespoons flour Salt and fresh ground black pepper Two, 6-ounce veal cutlets Olive oil spray 1/2 cup skim milk 2-1/2 tablespoons crumbled Gorgonzola cheese Directions: Place flour on plate and season with salt and pepper to taste. Dip veal in flour, coating both sides; shake off extra. Heat small, non-stick skillet over medium-high heat and spray with olive oil. Brown cutlets one at a time, two minutes on the first side, one minute on the second. Transfer to serving dish; season with salt and pepper. Add milk to skillet and scrape up brown bits on bottom, about 30 seconds. Add Gorgonzola and stir to melt. Taste; add pepper if desired. Spoon over cutlets and serve. Notes: It is best to use a skillet that just fits the veal in one layer. If it is too big, the sauce will evaporate. Serving Suggestions: Serve with the following recipe, Fresh Linguine with Sweet Pimentos. Creamy Gorgonzola calls for a big red wine such as Merlot. Nutrition information per serving: Calories: 445 Carbohydrates: 12.9g Protein: 46.6g Total Fat: 20.5 Saturated Fat: 12.2g Cholesterol: 147mg Fiber: 0 Sodium: 291mg Calories from fat: 41% |