Veal scaloppini in with gorgonzola and roasted garlic sauce

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Veal scaloppini in with gorgonzola and roasted garlic sauce

Veal is tenderized, seasoned, rolled in flour, then sautéed in olive oil until a golden crust is obtained on each side. The sauce is obtained by adding crushed fresh garlic and olive oil to pan and deglazed in white wine before adding gorgonzola cheese and a knob of butter. Served on zucchini spirals seasoned with salt, pepper and sautéed with olive oil. Gorgonzola sauce mixes with zucchini, a pure delight.

Veal scaloppini in with gorgonzola and roasted garlic sauce

By John Meat + Poultry Print
Details
Prep time: 5 minutes
Cooking time: 7 minutes
Servings or yield: 2
Difficulty level: Easy
Ingredients
2 125 g Quebec’s milk-fed veal scaloppini
1/3 cup white wine
¼ cup all-purpose flour
50 g of gorgonzola or cambozola cheese
2 cloves of crushed garlic
2 tbsp. olive oil
1 tbsp. butter
Salt and pepper to taste

Preparation

Flour, salt and pepper to taste scaloppini on each side. For accompaniment add all ingredients in a medium skillet and cook stirring for 1 minute and a half over medium heat. Keep warm. In a medium skillet heat 2 tbsp olive oil over high heat, add scaloppini and cook 1 minute and a half on each side. Remove scaloppini from pan and keep warm. Add olive oil and garlic to pan and cook over high heat until garlic is golden. Deglaze in white wine and reduce on high heat for 30 seconds. Add butter and gorgonzola, continue cooking until melted. Season with salt and pepper, put scaloppini sand coat well with sauce. Serve scaloppini on the zucchini spirals and enjoy.

Tips, Tricks + Culinary ideas

Idea For a creamier sauce, replace butter with ¼ cup of cream.
Suggestion Serve with olive oil-garlic pasta.

Preparation steps

étapes de préparation

1 - Flour, salt and pepper to taste scaloppini on each side.

étapes de préparation

2 - For accompaniment add all ingredients in a medium skillet and cook stirring for 1 minute and a half over medium heat. Keep warm.

étapes de préparation

3 - In a medium skillet heat 2 tbsp olive oil over high heat, add scaloppini and cook 1 minute and a half on each side.

étapes de préparation

4 - Remove scaloppini from pan and keep warm. Add olive oil and garlic to pan and cook over high heat until garlic is golden. Deglaze in white wine and reduce on high heat for 30 seconds.

étapes de préparation

5 - Add butter and gorgonzola, continue cooking until melted. Season with salt and pepper, put scaloppini sand coat well with sauce.

étapes de préparation

6 - Serve scaloppini on the zucchini spirals and enjoy.

Meat + Poultry