Home » Pork Escalopes with gorgonzola

Pork Escalopes with gorgonzola

by Ada Parisi
5 min read

I won't try to sell you this dish as a Michelin-starred restaurant, but I guarantee you is exquisite (only if you love blue cheese!), looks good and with a little’ vegetable becomes a full plate. Are pork Escalopes, But if you want you can also use the calf or even better a nice fillet of beef, with a white wine sauce and gorgonzola, accompanied by sautéed Kale with the pine nuts and raisins. Try and tell me if you liked it.

Ingredients for 4 people:

  • 600 grams of pork Escalopes
  • 40 grams of butter (or if you don't have butter normal)
  • 2 Tablespoons extra virgin olive oil
  • enough flour
  • salt and pepper
  • 120 milliliters of dry white wine
  • vegetable broth as required
  • 150 grams of spicy gorgonzola (I used the Palzola)

for the outline

  • 400 grams of cabbage
  • raisins and pine nuts as required
  • 2 Tablespoons extra virgin olive oil
  • salt and pepper
  • half fresh scallions
  • vegetable broth as required

For the outline, clean the Kale eliminating completely the coasts hard and fibrous plants and keeping only the soft parts dark green. Wash well and chop them into thin strips. Mince the shallots and place in a pan with oil, do that wither by adding a little stock if needed and add the Kale. Brown, season with salt, pepper and add raisins and pine nuts in the quantity you prefer, then cook covered by adding each so little broth until the cabbage will not be tender: It will take about 20 minutes.

Clean the scallops from fatty parts (I the trimming using scissors), beat them if they are too thick to achieve a thickness of about half a centimeter, flour them lightly on both sides and cook until browned in a skillet in which you have melted the butter with two tablespoons of oil. Sauté over high heat until they have formed a golden crust, season with salt, pepper, stretch with no broth and cook covered for 10 minutes. Once cooked, set them aside and keep them warm. Raise the cooker and pour the white wine into the Pan in which you cooked the scallops, bring to a boil, allow to evaporate the alcohol part and add the gorgonzola cut into cubes. Stir until it has melted and continue cooking a few minutes until the sauce won't be the desired consistency.

Serve the scallops on individual plates and sprinkle the gorgonzola sauce, accompany with Kale flan and serve immediately.

THE PAIRING: Tasty dish, equally tasty wine. We suggest a Nero D'avola Doc, produced in Sicily from Feudal Princes of Butera (Zonin Winery holds a). This red wine is aged for 12 months in barrels for a 50% and the remaining 50% in oak barrels. Is’ a wine with spicy and floral, with a round taste reminiscent of cherries.


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Vera May 17, 2014 - 21:00

…and I believe that is the rockets red glare!!! Yum,yum. Kisses. Vera

MGio ' May 17, 2014 - 14:30

I can't wait to buy the gorgonzola , to make this wonderful dish!!!
Bravissma , as always, Ada.


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