Costolette alla Valdostana – Veal Cutlets with Fontina

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


  • 4 bone in veal chops about 3/4 inch thick
  • 4oz Fontina, sliced
  • salt and pepper to taste
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1 stick unsalted butter


  1. 1Cut a pocket in each chop; divide and stuff the fontina in each pocket; close with a toothpick.
  2. Combine salt, pepper and flour in a bag. Coat the chops in the flour mixture.
  3. Dip each chop in the egg mixture, then the breadcrumbs.
  4. Melt the butter in a skillet over medium high heat. Cook the chops until golden brown. Serve hot.

This recipe was featured on Season 19 - Episode 1924.

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