Gorgonzola Scallops

Ingredients for 2 servings:

• 6 small veal escalopes, approx. 50-85 g
• some olive oil for frying
• 1 shot of water, hot
• 200 ml white wine, dry
• 130 g Gorgonzola, approx.
• dash of sweet cream
• some salt and pepper
• possibly lemon juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Lightly flatten the prepared veal escalopes. I flatten them using the bottom or side of a small frying pan with a layer of cling film between them. Heat olive oil in a pan and sear the escalopes well for about 1 minute on each side. After frying, season with salt and pepper, and cover and keep warm. Deglaze the pan with a splash of hot water and a little of the white wine to loosen the meat. Pour in the remaining white wine and bring to a simmer briefly. Strain the liquid through a fine sieve into a smaller saucepan. Add the cream, heat, and melt the Gorgonzola, stirring constantly, then bring to a simmer. Season to taste with salt, pepper, and, if desired, white wine or a few drops of lemon juice.