Veal Escalope in Gorgonzola Sauce

Peel the carrots and cut into sticks about 3 cm long. Peel and finely dice the onion. Pluck rosemary needles from the branches. Heat 2 tbsp. oil in a pan and sauté onion cubes, rosemary and carrots. Extinguish with 150 ml vegetable stock. Cook quietly in a closed saucepan over medium heat for about 15 minutes. Season with salt, pepper and nutmeg.

2. finely dice shallots, heat butter and sauté shallot cubes in it. Deglaze with 250 ml vegetable stock and whipping cream and cook over medium heat for 10 minutes. Add processed cheese and let it melt in the sauce. Add the Gorgonzola and melt it in the sauce while stirring. Season well with pepper.

Cut chives into rolls and fold in.

3. flatten the veal escalopes tenderly. Season with salt and pepper. Heat 4 tbsp oil in a frying pan and fry the veal escalopes for 5 min on each side. Serve with Gorgonzola sauce and carrot vegetables.

Our tip: Fresh chives are much more aromatic than dried ones!

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