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Veal cutlets with green beans & gorgonzola


  • Preheat oven to 200°C fan forced (220°C normal). 
  • Sprinkle the veal with lemon juice and seasonings.
  • Heat a thin layer of oil in a heavy-bottomed pan (that can go into the oven) and seal the cutlets on both sides. Then continue cooking the meat in the oven for about 6-8 mins (for medium-rare), turning once. 
  • Top the cutlets with Gorgonzola and grill until melted.  
  • At the same time, blanch the beans in a pot of boiling water until crisp-tender. Then drain well and toss with a little olive oil and balsamic. 
  • To serve, mound the beans on individual plates and top with a cutlet.


  • 4 thick veal cutlets
  • ½ lemon
  • sea salt & freshly ground pepper
  • olive oil
  • 4-8 fine slices gorgonzola cheese (or any other soft blue cheese)
  • about 30 green beans, shredded
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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