Veal cordon bleu with gorgonzola, kale and walnuts


  • Serves: 4
  • Preparation: 20 min
  • Cooking: 20 min

4 thin veal cutlets well flattened by your butcher
2 eggs
100g of flour
80 g breadcrumbs
80 g gorgonzola
40 g kale
1 drizzle of olive oil
20 g walnut kernels
Salt, freshly ground pepper


Lightly salt and pepper the cutlets.
Prepare the kale: rinse the leaves and remove the central rib.
Drizzle with olive oil and salt. Gently massage the kale leaves with your fingertips to coat them well.
Place gorgonzola slices on the cutlets, add a few kale leaves.
Sprinkle with coarsely crushed nuts and roll up the cordon bleu.
Roll up stretch film and place in the fridge for 15 minutes.
Prepare the breadcrumbs.
In three separate plates, pour the flour, the beaten eggs then place the breadcrumbs.
Dip the blue cords in the flour, beaten eggs and breadcrumbs and place in a hot pan with a drizzle of olive oil.
Cook for 15 to 20 minutes over medium heat, monitoring the cooking and serve with fresh pasta.