Lamb cutlets coated with pistachio and gorgonzola fondue



  • 12 lamb cutlets ready to be cooked
  • 120 g peeled pistachios
  • 200 g fresh milk
  • 200 g sweet Gorgonzola
  • white flour
  • ½ glass dry Marsala (Sicilian wine)
  • olive oil
  • 1 laurel leaf
  • 2 tablespoons maize flour
  • salt and white pepper


Mince pistachios and beat lamb cutlets gently to tenderize meat fibres. Coat cutlets with pistachios with a slight pressure and flour. Heat two tablespoons of olive oil in a pan, dip cutlets and brown on both sides.

Remove from the pan, drain frying fat, and place them in the pan again while sprinkling with Marsala wine (warning: the wine must not be flamed off). Let the wine evaporate on average flame. Boil up milk with a laurel leaf, salt and pepper in a small saucepan.

Thicken the sauce by adding maize flour mixed with cold water. Cook for 3 minutes, turn off the stove and combine with Gorgonzola. Mix and keep warm in bain-marie. Complete cutlet cooking in the oven. Serve with gorgonzola fondue, and drizzle over a spoonful of Marsala sauce.

Suggested wine: Ribolla Gialla Acida

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Lamb cutlets coated with pistachio and gorgonzola fondue
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