Directions

Pound the cutlets to an even thickness.

Mix the flour, salt, and pepper together on a plate. Dredge the cutlets in the flour, then coat them in the egg and cover them in the bread crumbs. Place them on a plate, uncovered in the refrigerator to dry at least 30 minutes before cooking. This will help the bread crumbs to adhere to the meat.

In a sauté pan large enough to hold the cutlets in a single layer, melt the butter over medium-high heat. Fry the cutlets in the butter, turning them over until well browned. Top each cutlet with a slice of prosciutto and a slice of Fontina. Cover with a lid and cook until the cheese melts.

Serve on a bed of arugola dressed with lemon juice and olive oil.

This recipe is featured on Season 14 - Episode 1419.