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.
|Prep time: 5 minutes|
|Cooking time: 7 minutes|
|Servings or yield: 2|
|Difficulty level: Easy|
|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|
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.