Remove the veal escalopes from the fridge half an hour before preparation. Sprinkle the veal with pepper and oregano. Wrap each escalope in two slices of bacon and tie them with kitchen string. Heat the butter or oil in a suitable pan with a non-stick coating. Cook the veal escalope on both sides for 4-6 minutes until brown on the outside and pink on the inside. Remove the veal from the pan and keep it warm by wrapping it in kitchen foil. Leave the pan to the side.
Leave the broccoli in the water for 6-8 minutes until al dente and drain. Place the pan back on the heat and crumble the Gorgonzola in it to prepare the sauce. Add the cream and milk and, stirring, bring to the boil. Let the sauce boil over a low heat and season to taste with salt and pepper. Place the veal escalopes on warmed plates with the broccoli and the Gorgonzola sauce.