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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