Costata di Vitello Valdostana - Italian Recipe

Costata di Vitello Valdostana

🌍 Italian, Val d'Aosta Difficulty: ●●●○○

A veal chop from the Val d'Aosta, butterflied and stuffed with Fontina cheese and prosciutto. The pocket must be sealed tightly before pan-frying or the cheese runs out. Cook gently — the Fontina needs time to melt without the outside burning.

Ingredients

• 4 veal chops
• 4 slices fontina cheese
• 4 slices prosciutto
• Flour, egg, breadcrumbs
• Butter for frying

Method

1. Cutting — Cut pocket in each chop; fill with fontina and prosciutto.
2. Pounding — Pound closed; bread in flour, egg, breadcrumbs.
3. Frying — Fry in butter until golden and cheese melts.

Tags: veal chops, fontina cheese, prosciutto, flour, butter for frying · Source: Brittani's Almanac