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.
Ingredients
- 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
Directions
- 1Cut 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 egg mixture, then the breadcrumbs.
- 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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