Lightly beat the veal chops with a meat mallet.

Beat the eggs and dip the chops in them, keeping the bone out.

Then dip them in the breadcrumbs, pressing with your hand, so that the bread sticks well on both sides of the meat. Finally, beat them with a knife, flat, to further fix the breadcrumbs. Finally, with the non-sharp part, draw a sort of grid on the chops, making horizontal and then vertical lines.

Melt the butter in a pan and fry the chops without overlapping them. Cook them for about 2-3 minutes on each side: with a spoon, sprinkle the bone with butter (in this way you will get a clear bone and not streaked with blood). While the chops are cooking, melt the Gorgonzola Dolce Igor cut into cubes with the cream.

Once cooked, drain the chops on kitchen paper, salt and serve with the Igor Sweet Gorgonzola fondue and, if you like, combine them with baked potatoes and a green salad.

Ingredients for 4 people:
4 veal
chops 2 large
eggs breadcrumbs
salt
200 g of Gorgonzola Dolce Igor
100 g of fresh cream