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Pesto schnitzel with Gorgonzola

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Ingredients for 2 servings:

  • 2 large schnitzels
  • 2 tsp, heaped pesto (basil pesto) from the jar or homemade
  • e.g. Gorgonzola
  • salt and pepper
  • oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Pound the schnitzels thinly and season with salt and pepper. Spread pesto on one side and spread a little Gorgonzola on each half. Fold the schnitzels together and secure the sides with roulade pins or toothpicks. Slowly fry the schnitzels on both sides in a little oil over medium heat. Serve with cherry tomatoes and a dash of balsamic vinegar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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