Pork Schnitzel with Gorgonzola Cream

Ingredient ULF # Portion
Nordic Pork Loin Steak 579030 1 each
International Foods Flour 345010 3 Tbsp.
Sparboe Large Eggs 215608 1 each
Upper Crust Panko Bread Crumbs 430124 2 oz.
Marzetti Small Spaetzle 763094 6 oz.
Grassland Butter 214676 2 oz.
N/D Harvest Sensations Italian Parsley 133850 1/2 tsp.
C Andolina Gorgonzola Cheese 212598 2 oz.
Land O Lakes Heavy Whip Cream 149733 6 oz.

Whisk egg until scrambled. Dredge pork into flour, coat evenly. Dip into egg mixture, then bread with panko. Deep fry in 350°F fryer until internal temperature reaches 155°F. Sauté spaetzle in 1 oz. butter until cooked through, add parsley. To make sauce, melt butter in pan, add 1 oz . flour and cook for 2 minutes on stove-top. Add cream, bring to a simmer. Turn off heat and add Gorgonzola. Blend cheese in sauce. Plate all contents decoratively and serve.