Costolette Alla Valdostana
Yield
6 servingsPrep
14 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
fontina cheese
|
|
| 6 | each |
veal chops
1 inch thick |
* |
| 1 | x |
salt and black pepper
|
*
|
| 2 ½ | tablespoons |
all-purpose flour
|
|
| 1 | each |
eggs
well beaten |
|
| ½ | cup |
bread crumbs
fine |
|
| ¼ | pound |
butter, unsalted
|
|
| 3 | each |
lemons
cut in wedges |
|
| 1 | x |
parsley sprigs
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
fontina cheese
|
|
| 6 | each |
veal chops
1 inch thick |
* |
| 1 | x |
salt and black pepper
|
*
|
| 38 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
well beaten |
|
| 118 | ml |
bread crumbs
fine |
|
| 113.4 | g |
butter, unsalted
|
|
| 3 | each |
lemons
cut in wedges |
|
| 1 | x |
parsley sprigs
optional |
*
|
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.
