Second Course


20 min

Chicken cutlets with Gorgonzola PDO, tomato and basil


  • 2 chicken cutlets
  • 100 g Gorgonzola PDO
  • 250 ml tomato sauce
  • 1 vine tomato
  • 1 clove garlic
  • to taste basil marjoram
  • to taste evo oil salt pepper


  1. Heat a little oil with a clove of garlic in a frying pan. Then add the tomato sauce and allow the flavours to mingle. When cooked, add the basil and marjoram and salt and pepper to taste.
  2. Lay the cutlets prepared the day before on the tomato sauce and garnish each slice with Gorgonzola PDO and a slice of tomato.
  3. Turn off the heat, close the lid and allow the Gorgonzola PDO to melt for 2 minutes.
  4. Garnish with fresh herbs and serve immediately.