Veal escalope wrapped in bacon in Gorgonzola sauce

0 - 30 minutes
veal escalopes


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.


  • 4 pieces of veal escalopes
  • 8 slices of bacon
  • 1 tablespoon finely chopped oregano
  • 2 tablespoons butter or oil
  • 500 g small broccoli florets
  • salt to taste
  • freshly ground pepper
  • 175 g Gorgonzola
  • 250 g cream
  • Kitchen string

More about Peter's Farm?

Tip: look at our frequently asked questions, maybe we can help you to put you on the way?


Better Life (Beter Leven)

Better Life Farmer Rob Foks is proud that he raises his calves under the better life mark of the Dutch Society for the Protection of Animals (De Nederlandse Dierenbescherming). In addition, he tries to make his company more and more sustainable.

View above our corporate film

View above the Better Life movie (in Dutch)

Experience for yourself how much space and peace there is on a Peter's Farm.

  • The website of Peter's Farm uses cookies
  • Hide this message