Stuffed schnitzel in Gorgonzola sauce

Ingredients for 4 servings:

• 8-minute schnitzel
• 8 slices of Parma ham
• 300 g leaf spinach, frozen or fresh
• 300g Gorgonzola
• 200 ml cream
• Mustard, grainy
• salt and pepper
• Olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Flatten the schnitzels. Season with pepper and salt on both sides. Spread one side of the schnitzels with the grainy mustard. Place a slice of Parma ham and some spinach on top. Squeeze the thawed spinach well beforehand to prevent it from becoming watery. Roll up the schnitzels and secure with a toothpick. Briefly fry the schnitzels in a pan with olive oil and place in a baking dish. Add the Gorgonzola and cream to the hot pan and melt the cheese over medium heat. Season with salt and pepper (I always add a spoonful of grainy mustard and a spoonful of peppercorns). Pour the sauce over the schnitzels and cover with aluminum foil or baking paper if you don’t want to use aluminum foil. Bake in an oven preheated to 200°C (top/bottom heat) for about 25 minutes. Serve with tagliatelle and/or croquettes.