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Veal Cutlets with Fontina

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

Serves 4


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


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.


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