Instructions: Place flour on a plate and season with salt and pepper to taste. Dip veal in flour, coating both sides. Shake off extra.

Heat small, non-stick skillet over medium-high heat and spray with olive oil.

Brown cutlets one at a time, 2 minutes on first side, 1 minute on second.

Transfer to a serving dish and season with salt and pepper. Add milk to skillet and scrape up browned bits on bottom, and stir, about 30 seconds. Add Gorgonzola and stir to melt. Taste, add pepper if desired. Spoon over cutlets and serve.

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