Costolette Alla Valdostana
Submitted by chefd
Thick-cut veal chops stuffed with melty Val d’Aosta fontina, breaded, and pan-fried in butter until golden. This classic northern Italian dish from the Aosta Valley is rustic elegance on a plate.
YIELD
6 servingsPREP
14 minCOOK
20 minREADY
40 minStraight from the alpine valleys of northwestern Italy, this is one of those dishes that sounds fancy but is surprisingly straightforward to pull off at home.
Thick veal chops get a pocket cut into the side, stuffed with slices of genuine Val d’Aosta fontina, then sealed shut with a firm press of a mallet.
A quick dredge through flour, egg, and fine breadcrumbs creates a shell that fries up shatteringly crisp in foaming butter.
Slice into one and you get that gorgeous pull of melted fontina stretching from the bone. A squeeze of fresh lemon over the top and you’re eating like you’re sitting in a trattoria in Courmayeur.
Chef Tips
- Authentic Val d’Aosta fontina is essential. It has a nutty, earthy depth that Swiss fontina simply cannot match
- Seal the chop edges well with a mallet so the cheese doesn’t leak out during frying
- Use clarified butter or add a splash of oil to prevent the butter from burning over the longer cook time
- Let the breaded chops rest 10 minutes before frying so the coating adheres and stays crisp
Ingredients
Directions
Slice the cheese thinly.
Cut a slit into the side of each veal chop to form a pocket.
Stuff the pockets with the cheese.
- Place the chops on a flat surface and press the top and bottom together. Seal the edges by beating hard with a heavy knife or mallet.
Season lightly with the salt and pepper.
- Dredge the chops in the flour, dip in the beaten egg, and coat with the bread crumbs. Melt the butter in a heavy skillet or sauté pan.
Add the chops and sauté about 15 minutes or until golden brown on both sides.
- Serve piping hot, surrounded by the lemon wedges and garnished with parsley, if desired, Note: For this dish, you must obtain Val d’Aosta fontina. The Swiss variety will not be the same.
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