Instructions: Juicy veal cutlets with a tangy Gorgonzola sauce are a perfect marriage of ingredients typical of the Lombardy region of northern Italy, where lush green pastures, fresh mountain air and cool streams produce excellent dairy products and wonderful veal.

Gorgonzola is a cows milk cheese named for the town of Gorgonzola in Lombardy. Like its cousins Roquefort and Stilton, it has a piquant flavor and blue veining produced by mold spores that age with the cheese.

The veal and pasta take just minutes to make. Just be sure to use a skillet that just fits the veal in one layer. If its too big, the sauce will evaporate.

Get all of the ingredients ready before you start cooking and serve the meal immediately. On the side, serve fresh linguine with sweet pimentos. And to drink, creamy Gorgonzola calls for a big red wine like merlot.

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