Veal Cutlets with FontinaClick 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


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.

item recipe is featured in Episode 1924 of Season 19.

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