Thread: Breadcrumbed veil with gorgonzola and spinach

Pandora wrote:
>
>Unexpected ghests?
>A very simple and speedy, but tasty recipe for an informal dinner or
>lunch.
>
>http://imageshack.us/photo/my-images...nzolaespi.jpg/
>
>VEIL CUTLET gorgonzola and spinach.
>
>Category: Secondi piatti di carne
>Yield: 2 servings of 2 slices
>Preparation time: 20 minutes
>Total time: 40
>Source: Pandora's magazines
>
>Ingr. per 2 persone
>4 small veil cutlet
>2 eggs
>2 Tbsp pecorino romano cheese
>1 Tbsp parsley
>1 pinch nutmeg
>1 pinch salt
>1 pinch pepper
>6 Tbsp flour
>2 Tbsp gorgonzola cheese
>500 gr spinach
>2 TBsp oil Evo
>1 clove garlic
>1 ½ cup breadcrumb
>1 cup Peanut oil for frying.
>
>How to proceed:
>In a dish, beat the eggs. Add: salt, pepper, nutmeg, pecorino cheese
>and parsley. Mix well and set aside.
>Flour veil cutlet and then pass them first in eggs, then in
>breadcrumb. Set aside.
>Prepare spinach: Cook spinach for 3-4 minutes in few salted and
>boiling water. Drain well. In a frying pan put oil EVO and garlic;
>when this one is golden, add spinach and let them season for some
>instants. Set aside.
>Preheat oven (180°C- 350°F)
>At this point you can fry your cutlet. In a large frying pan put
>peanut oil. When it is very hot, plunge inside meat and fry till it
>become golden-brown. When ready, put meat on kitchen paper to drain
>the excess of oil. Transfer them in an antisticking baking pan. Put
>over each slice of meat a Tbsp of spinach and some gorgonzola cheese.
>Transfer in oven till gorgonzola is soft (not liquefied).
>Serve with spinach as side dish.
>Simple and good!

It looks tasty but I'd not call that "simple and speedy", that's a lot
of work for four measly cutlets, clean up alone would take at least a
half hour... not something I'd want to bother with for a quick meal
for *unexpected* guests... and I don't think guestS, I'd not call that
a meal, that's barely an appetizer for two. What was the purpose of
that big pile of extra spinach shaped like a "V ", not very
attractive, detracts from the dish... extra spinach should be
presented in a serving bowl (I wouldn't serve spinach as a side with
that dish, redundant... a good side would be risotto). I see you have
the nutritional values, means it's not your creation. I'm not
knocking the dish but when it's not yours you really should give
credit... does Pandora's magazine have a web site and is it your
cooking magazine?

>Nutritional facts per serving (daily value): Calories 217.222kcal;
>Protein 16.007g (32%); Total Fat 6.197g (10%)(Sat. 1.748g (9%)); Chol.
>211.5mg (70%); Carb. 27.965g (9%); Fiber 6.226g (25%); Sugars 1.529g;
>Calcium 282.818mg (28%); Iron 8.919mg (50%); Sodium 269.274mg (11%);
>Vit. C 73.212mg (122%); Vit. A 23844.554IU (477%); Trans fat 0g

On Tue, 10 Jan 2012 05:56:44 -0800 (PST), Pandora <[email protected]>
wrote:

>Unexpected ghests?
>A very simple and speedy, but tasty recipe for an informal dinner or
>lunch.
>
>http://imageshack.us/photo/my-images...nzolaespi.jpg/
>
>VEIL CUTLET gorgonzola and spinach.
>
snippage

Thanks Pandora. I need a speedy dish like this, and it sounds
wonderful.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On 1/10/2012 8:56 AM, Pandora wrote:
> Unexpected ghests?
> A very simple and speedy, but tasty recipe for an informal dinner or
> lunch.
>
> http://imageshack.us/photo/my-images...nzolaespi.jpg/
>
> VEIL CUTLET gorgonzola and spinach.
>
> Category: Secondi piatti di carne
> Yield: 2 servings of 2 slices
> Preparation time: 20 minutes
> Total time: 40
> Source: Pandora's magazines
>
> Ingr. per 2 persone
> 4 small veil cutlet
> 2 eggs
> 2 Tbsp pecorino romano cheese
> 1 Tbsp parsley
> 1 pinch nutmeg
> 1 pinch salt
> 1 pinch pepper
> 6 Tbsp flour
> 2 Tbsp gorgonzola cheese
> 500 gr spinach
> 2 TBsp oil Evo
> 1 clove garlic
> 1 ½ cup breadcrumb
> 1 cup Peanut oil for frying.
>
> How to proceed:
> In a dish, beat the eggs. Add: salt, pepper, nutmeg, pecorino cheese
> and parsley. Mix well and set aside.
> Flour veil cutlet and then pass them first in eggs, then in
> breadcrumb. Set aside.
> Prepare spinach: Cook spinach for 3-4 minutes in few salted and
> boiling water. Drain well. In a frying pan put oil EVO and garlic;
> when this one is golden, add spinach and let them season for some
> instants. Set aside.
> Preheat oven (180°C- 350°F)
> At this point you can fry your cutlet. In a large frying pan put
> peanut oil. When it is very hot, plunge inside meat and fry till it
> become golden-brown. When ready, put meat on kitchen paper to drain
> the excess of oil. Transfer them in an antisticking baking pan. Put
> over each slice of meat a Tbsp of spinach and some gorgonzola cheese.
> Transfer in oven till gorgonzola is soft (not liquefied).
> Serve with spinach as side dish.
> Simple and good!
> Good appetite.

Thanks! I bet that would be good with a chicken cutlet, too. Nice pic!

On 10 Gen, 18:16, Brooklyn1 <Gravesend1> wrote:
> Pandora wrote:
>
> >Unexpected ghests?
> >A very simple and speedy, but tasty recipe for an informal dinner or
> >lunch.
>
> >http://imageshack.us/photo/my-images...nzolaespi.jpg/
>
> >VEIL CUTLET gorgonzola and spinach.
>
> >Category: Secondi piatti di carne
> >Yield: 2 *servings *of 2 slices
> >Preparation time: 20 minutes
> >Total time: 40
> >Source: Pandora's *magazines
>
> >Ingr. per 2 persone
> >4 small * * veil cutlet
> >2 * eggs
> >2 Tbsp * * *pecorino romano cheese
> >1 Tbsp * * *parsley
> >1 pinch * * nutmeg
> >1 pinch * * salt
> >1 pinch * * pepper
> >6 Tbsp * * *flour
> >2 Tbsp * * *gorgonzola cheese
> >500 gr * * *spinach
> >2 TBsp * * *oil Evo
> >1 clove * * garlic
> >1 ½ cup * *breadcrumb
> >1 cup * * * Peanut oil for frying.
>
> >How to proceed:
> >In a dish, beat the eggs. Add: salt, pepper, nutmeg, pecorino cheese
> >and parsley. Mix well and set aside.
> >Flour veil cutlet and then pass them first in eggs, then in
> >breadcrumb. Set aside.
> >Prepare spinach: Cook spinach for 3-4 minutes in few salted and
> >boiling water. Drain well. In a frying pan put oil EVO and garlic;
> >when this one is golden, add spinach and let them season for some
> >instants. Set aside.
> >Preheat oven (180°C- 350°F)
> >At this point you can fry your cutlet. In a large frying pan put
> >peanut oil. When it is very hot, plunge inside meat and fry till it
> >become golden-brown. When ready, put meat on kitchen paper to drain
> >the excess of oil. Transfer them in an antisticking baking pan. Put
> >over each slice of meat a Tbsp of spinach and some gorgonzola cheese.
> >Transfer in oven till gorgonzola is soft (not liquefied).
> >Serve with spinach as side dish.
> >Simple and good!
>
> It looks tasty but I'd not call that "simple and speedy", that's a lot
> of work for four measly cutlets, clean up alone would take at least a
> half hour... not something I'd want to bother with for a quick meal
> for *unexpected* guests... and I don't think guestS, I'd not call that
> a meal, that's barely an appetizer for two. *What was the purpose of
> that big pile of extra spinach shaped like a "V ", not very
> attractive, detracts from the dish... extra spinach should be
> presented in a serving bowl (I wouldn't serve spinach as a side with
> that dish, redundant... a good side would be risotto). *I see you have
> the nutritional values, means it's not your creation. *I'm not
> knocking the dish but when it's not yours you really should give
> credit... does Pandora's magazine have a web site and is it your
> cooking magazine?
>
>
>
>
>
>
>
> >Nutritional facts per serving (daily value): Calories 217.222kcal;
> >Protein 16.007g (32%); Total Fat 6.197g (10%)(Sat. 1.748g (9%)); Chol.
> >211.5mg (70%); Carb. 27.965g (9%); Fiber 6.226g (25%); Sugars 1.529g;
> >Calcium 282.818mg (28%); Iron 8.919mg (50%); Sodium 269.274mg (11%);
> >Vit. C 73.212mg (122%); Vit. A 23844.554IU (477%); Trans fat 0g

Yes.It Is not a whole meal! But they presume it is accompanied with
other simple things, such as bruschette, salami etc...if you don't
want to make a speedy aglio e olio.
I have said it is a simple meal for two persons which don't need to
eat tons of food. For example it could be my dinner...and without
bruschette or pasta or other dishes. unexpected guests have to
indulge
Nutritional facts are incluse in the program I use to write recipes
(shop'N cook program). And yes I have took the recipe from a magazine
(journal) ; I have a lot of cooking books where I take ideas or
recipe. When I don't invent the recipe, I say this. But I don't
understand where is the problem! everybody take recipes from websites
or magazines or book, I think.
Cheers
Pandora

On 11 Gen, 03:11, k...@letscook.com wrote:
> On Tue, 10 Jan 2012 05:56:44 -0800 (PST), Pandora <pan...@hotmail.it>
> wrote:
>
> >Unexpected ghests?
> >A very simple and speedy, but tasty recipe for an informal dinner or
> >lunch.
>
> >http://imageshack.us/photo/my-images...nzolaespi.jpg/
>
> >VEIL CUTLET gorgonzola and spinach.
>
> snippage
>
> Thanks Pandora. I need a speedy dish like this, and it sounds
> wonderful.
>
> koko
> --
> Food is our common ground, a universal experience
> * * * * * * * * * * * * * * * * * * * James Beard
>
> www.kokoscornerblog.com
>
> Natural Watkins Spiceswww.apinchofspices.com

Thank you. Everibody is free to choose if like or don't like one
recipe......and you like
cheers
pandora

On 11 Gen, 04:44, Cheryl <jlhsha...@hotmail.com> wrote:
> On 1/10/2012 8:56 AM, Pandora wrote:
>
>
>
>
>
>
>
>
>
> > Unexpected ghests?
> > A very simple and speedy, but tasty recipe for an informal dinner or
> > lunch.
>
> >http://imageshack.us/photo/my-images...nzolaespi.jpg/
>
> > VEIL CUTLET gorgonzola and spinach.
>
> > Category: Secondi piatti di carne
> > Yield: 2 *servings *of 2 slices
> > Preparation time: 20 minutes
> > Total time: 40
> > Source: Pandora's *magazines
>
> > Ingr. per 2 persone
> > 4 small * *veil cutlet
> > 2 *eggs
> > 2 Tbsp * * pecorino romano cheese
> > 1 Tbsp * * parsley
> > 1 pinch * *nutmeg
> > 1 pinch * *salt
> > 1 pinch * *pepper
> > 6 Tbsp * * flour
> > 2 Tbsp * * gorgonzola cheese
> > 500 gr * * spinach
> > 2 TBsp * * oil Evo
> > 1 clove * *garlic
> > 1 cup *breadcrumb
> > 1 cup * * *Peanut oil for frying.
>
> > How to proceed:
> > In a dish, beat the eggs. Add: salt, pepper, nutmeg, pecorino cheese
> > and parsley. Mix well and set aside.
> > Flour veil cutlet and then pass them first in eggs, then in
> > breadcrumb. Set aside.
> > Prepare spinach: Cook spinach for 3-4 minutes in few salted and
> > boiling water. Drain well. In a frying pan put oil EVO and garlic;
> > when this one is golden, add spinach and let them season for some
> > instants. Set aside.
> > Preheat oven (180 C- 350 F)
> > At this point you can fry your cutlet. In a large frying pan put
> > peanut oil. When it is very hot, plunge inside meat and fry till it
> > become golden-brown. When ready, put meat on kitchen paper to drain
> > the excess of oil. Transfer them in an antisticking baking pan. Put
> > over each slice of meat a Tbsp of spinach and some gorgonzola cheese.
> > Transfer in oven till gorgonzola is soft (not liquefied).
> > Serve with spinach as side dish.
> > Simple and good!
> > Good appetite.
>
> Thanks! *I bet that would be good with a chicken cutlet, too. *Nice pic!

Oh yes!!!!!! it's another good idea!!! thank you
Cheers
Pandora

On 10 Gen, 18:16, Brooklyn1 <Gravesend1> wrote:
> Pandora wrote:
>
> >Unexpected ghests?
> >A very simple and speedy, but tasty recipe for an informal dinner or
> >lunch.
>
> >http://imageshack.us/photo/my-images...nzolaespi.jpg/
>
> >VEIL CUTLET gorgonzola and spinach.
>
> >Category: Secondi piatti di carne
> >Yield: 2 *servings *of 2 slices
> >Preparation time: 20 minutes
> >Total time: 40
> >Source: Pandora's *magazines
>
> >Ingr. per 2 persone
> >4 small * * veil cutlet
> >2 * eggs
> >2 Tbsp * * *pecorino romano cheese
> >1 Tbsp * * *parsley
> >1 pinch * * nutmeg
> >1 pinch * * salt
> >1 pinch * * pepper
> >6 Tbsp * * *flour
> >2 Tbsp * * *gorgonzola cheese
> >500 gr * * *spinach
> >2 TBsp * * *oil Evo
> >1 clove * * garlic
> >1 ½ cup * *breadcrumb
> >1 cup * * * Peanut oil for frying.
>
> >How to proceed:
> >In a dish, beat the eggs. Add: salt, pepper, nutmeg, pecorino cheese
> >and parsley. Mix well and set aside.
> >Flour veil cutlet and then pass them first in eggs, then in
> >breadcrumb. Set aside.
> >Prepare spinach: Cook spinach for 3-4 minutes in few salted and
> >boiling water. Drain well. In a frying pan put oil EVO and garlic;
> >when this one is golden, add spinach and let them season for some
> >instants. Set aside.
> >Preheat oven (180°C- 350°F)
> >At this point you can fry your cutlet. In a large frying pan put
> >peanut oil. When it is very hot, plunge inside meat and fry till it
> >become golden-brown. When ready, put meat on kitchen paper to drain
> >the excess of oil. Transfer them in an antisticking baking pan. Put
> >over each slice of meat a Tbsp of spinach and some gorgonzola cheese.
> >Transfer in oven till gorgonzola is soft (not liquefied).
> >Serve with spinach as side dish.
> >Simple and good!
>
> It looks tasty but I'd not call that "simple and speedy", that's a lot
> of work for four measly cutlets, clean up alone would take at least a
> half hour... not something I'd want to bother with for a quick meal
> for *unexpected* guests... and I don't think guestS, I'd not call that
> a meal, that's barely an appetizer for two. *What was the purpose of
> that big pile of extra spinach shaped like a "V ", not very
> attractive, detracts from the dish... extra spinach should be
> presented in a serving bowl (I wouldn't serve spinach as a side with
> that dish, redundant... a good side would be risotto). *I see you have
> the nutritional values, means it's not your creation. *I'm not
> knocking the dish but when it's not yours you really should give
> credit... does Pandora's magazine have a web site and is it your
> cooking magazine?
>
>
>
>
>
>
>
> >Nutritional facts per serving (daily value): Calories 217.222kcal;
> >Protein 16.007g (32%); Total Fat 6.197g (10%)(Sat. 1.748g (9%)); Chol.
> >211.5mg (70%); Carb. 27.965g (9%); Fiber 6.226g (25%); Sugars 1.529g;
> >Calcium 282.818mg (28%); Iron 8.919mg (50%); Sodium 269.274mg (11%);
> >Vit. C 73.212mg (122%); Vit. A 23844.554IU (477%); Trans fat 0g

I forgot to tell you about spinach! When someone create the decoration
for a dish is like a painter while paint his painting. At the end of
creation you don't know what it means, but painter yes
P.s. The V , in italian, could be follow by other letters ( such as
"a" and series of "f") if someone dislike the
paintingsDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD DD
Cheers
Pandora