Veal cutlet in Italian, with parma ham and gorgonzola, roasted beans with onions and oregano

Ingredients for Veal cutlet in Italian, with parma ham and gorgonzola, roasted beans with onions and oregano

Instructions for Veal cutlet in Italian, with parma ham and gorgonzola, roasted beans with onions and oregano

To prepare the Veal cutlet in Italian, with parma ham and gorgonzola, roasted beans with onions and oregano recipe, please follow these instructions:

Meat: Veal koteletterne with a little paper towel dried and Brown on both sides in a pan in a little oil. Take koteletterne of the Pan and season them with salt and pepper, place thin slices of gorgonzola on each cutlet and wrap parma ham around so koteletten is completely wrapped. Rose so koteletterne finished in the oven at 200 degrees c. alm. oven for approximately 6-8 minutes.

Beans: beans are cleaned, rinse and chop into 2 cm pieces. Spring onions rinse and chop finely, the garlic chop finely and mix with spring onions. Heat a wok or sautérpande up with a little olive oil, fry the onions until they are glossy, first add the beans and cook them 2-3 minutes. Finally add the chopped oregano and season with salt and pepper.

Pasta: Cook the pasta following the instructions on the packaging. Turn it with tomato pesto and serve immediately.

Accessories: instead of pasta can also be used a risotto or roasted potatoes. A good piece of bread is always suitable accessories. It must be Italian, Brushcetta * could be a good thing.