Juicy veal cutlets with a tangy Gorgonzola sauce is a perfect marriage of ingredients typical of the Lombardy region of northern Italy. There, lush green pastures, fresh mountain air, and cool streams produce excellent dairy products and wonderful veal.
Gorgonzola is a blue-veined, cow’s-milk cheese that takes its name from the town of Gorgonzola in Lombardy. Like its cousins Roquefort and Stilton, it has a piquant flavor and blue veining produced by mold spores that age with the cheese. You can find a domestic Gorgonzola, crumbled and ready-to-use in the supermarket.
The veal and pasta take just minutes to make. Get all of the ingredients ready before you start cooking and serve the meal immediately.