Val D'Aosta-Style Cutlets, or Costolette alla Valdostana: The Val D'Aosta is famed for its dairy products, so the use of butter and cheese to season these veal chops comes as no surprise. The recipe is, however, a relatively new development, thought up to please tourists who visit the region. It will serve 6.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 6 veal chops with bone, for a weight of about 2 1/4 pounds (1 k)
- 6 ounces (150 g) fontina, finely sliced
- 3/4 cup (150 g) unsalted butter
- 2 eggs, beaten
- Breadcrumbs
- Flour
- Salt & pepper to taste
Preparation:
Begin by trimming the fat from the meat, then split them in half, leaving the halves attached only along the bone, so that the cutlets will open like so many books.
Open the books and fill each with some fontina, then reseal the pockets by pressing down on the edges with your fingers. Season the chops with salt and pepper, flour them, dip them in the beaten eggs, and dredge them in the bread crumbs.
Heat the butter, and when it begins to crackle, fry the chops, turning them several times. Drain them well on absorbent paper and serve them.
Yield: Six servings costolette alla Valdostana.
Open the books and fill each with some fontina, then reseal the pockets by pressing down on the edges with your fingers. Season the chops with salt and pepper, flour them, dip them in the beaten eggs, and dredge them in the bread crumbs.
Heat the butter, and when it begins to crackle, fry the chops, turning them several times. Drain them well on absorbent paper and serve them.
Yield: Six servings costolette alla Valdostana.
