Lamb cutlets coated with pistachio and Gorgonzola PDO fondue

Second Course


Lamb cutlets coated with pistachio and Gorgonzola PDO fondue


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


  1. Mince pistachios and beat lamb cutlets gently to tenderize meat fibres.
  2. Coat cutlets with pistachios with a slight pressure and flour.
  3. Heat two tablespoons of olive oil in a pan, dip cutlets and brown on both sides.
  4. 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).
  5. Let the wine evaporate on average flame.
  6. Boil up milk with a laurel leaf, salt and pepper in a small saucepan.
  7. Thicken the sauce by adding maize flour mixed with cold water.
  8. Cook for 3 minutes, turn off the stove and combine with Gorgonzola.
  9. Mix and keep warm in bain-marie.
  10. Complete cutlet cooking in the oven.
  11. Serve with gorgonzola fondue, and drizzle over a spoonful of Marsala sauce.

Suggested wine

Ribolla Gialla Acida