Click to Play

Veal Cutlets with Fontina

Costolette alla Valdostana

Mary Ann Esposito

Hearty mountain food makes up the diet of the Valdostani, as in this typical veal cutlet stuffed with Fontina cheese.

Serves 4

Ingredients

4 bone-in veal chops about 1 - 1/2 inch thick
4 ounces Fontina cheese, sliced
Salt and pepper to taste
1/2 cup flour
2 eggs, beaten
1 cup or more breadcrumbs
1 stick unsalted butter

Directions

Cut a pocket in each chop; divide and stuff the Fontina in each pocket; close with a toothpick.

Combine salt, pepper and flour in a bag. Coat the chops in the flour mixture.

Dip each chop in the beaten eggs, then the breadcrumbs.

Melt the butter in a skillet over medium highheat. Cook the chops until golden brown. Serve hot.

This recipe is featured on show 1924 - DinnerVal d'Aosta Style.

item recipe is featured in Episode 1924 of Season 19.

Want More Recipes? See My Latest Book:

Ciao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

by Category

What you're saying...

My grandma and grandpa were from Italy and I miss the cooking. When I watch your show it brings me home again.

— Karen

Hello!!
Let me tell you just how much my family loved your recipe"Whole Wheat Penne with Meat Sauce".
The sauce was so rich, I was astonished at the flavor. Thanks again for such a great dish.

JUST LIKE GRANDMA USED TO MAKE, BRAVO!!!!

— Carolyne

We loved Eggs in Purgatory. I think you are the bomb! I love watching your show on PBS and looking up your recipes online. THANK YOU

— Scott

I have been watching you for years Mary Ann, and my husband any I admire you as a very hard working lady, and we always say I would eat that because you know if Mary Ann made it, it's good.

— Suzanne

The amazing Mary Ann has done it again! Easy, always delicious and reminiscent of family times eating together, enjoying the food and each other. It doesn't get any better than that!

— Patricia

I grew-up watching my mother watch your show, and now I watch it! I enjoy when you speak of your family traditions and recipes. I come from a Spanish Catholic Family of 11 not counting my parents! So Mary Ann, very much like you; Family,Food and Tradition went hand in hand. My Favorite food to eat is not Spanish Food, it is Italian Food! My Brother's & Sisters love me to cook spaghetti with both sausages and meatballs! Thank You for all you do!

— Theresa

Hi Mary Ann. OMG!Your Pistachio Dusted Pork Chops were to die for! We loved them, they were a big hit, and they are definitely worth repeating. My husband thought he wouldn't like the pears & dried apricots but they were d-e-l-i-c-i-o-u-s! His 88 yr old father, who is originally from Nicolosi, thought that I served him too much but he cleaned up his plate! Love you, love your show, love your spunk and no nonsense, professional approach to cooking. Thank you for teaching us about Italy and giving us so many wonderful cooking tips!

— Sandra