Involtini with gorgonzola and spinach

Place the cutlets side by side on the work surface and sprinkle with pepper. Divide the spinach over it and lay it flat. Distribute the gorgonzola and roll the schnitzels on tightly. Roll them in a slice of ham and stick with a stick.

Heat the olive oil and fry the rolls on a low setting in 8-10 minutes around cooked. Tasty with potatoes and stir-fried fennel.