Costoletta alla valdostana
Breaded-and-fried veal chops filled with fontina cheese, Valdostan-style
- 4 thick veal cutlets, about 200 g (7 ounces) each
- 100g (3 1/2 ounces) fontina cheese, thinly sliced or another processed cheese
- 1 egg
- 100g (3 1/2 ounces) plain dried breadcrumbs
- 100g (3 1/2 ounces) butter
- Salt
- Pepper, if liked
- Time:
preparation: 20 minutes
cooking: 20 minutes
total: 40 minutes - Difficulty:
medium - Nutrition Facts (amount per serving):
Calories: 542 (kCal) 28 % GDA (*) - 2266 (kJ)
Protein: 41.7 (g) 84 % GDA
Total fat: 33.4 (g) 48 % GDA
Total carbohydrate: 19.9 (g) 8 % GDA
Sugars: 1.7 (g) 2 % GDA
Breaded-and-fried veal cutlets filled with Valdostan cheese How-to
Cut a pocket in the cutlets by slitting them horizontally with a knife blade, but do not divide them in half.
Open them out flat, lay some pieces of cheese, season with salt, add pepper, if you like it.
Beat lightly on the opening so as to seal it, dip into the beaten egg, in which you've added a pinch of salt, and then into the plain dried breadcrumbs.
Slowly melt the butter in a frying pan over a medium heat.
Be careful the butter doesn't blacken.
Brown the cutlets slowly, on both sides.
Pat dry with absorbent kitchen paper.
Serve hot.
Note
- - For a low fat recipe use olive oil instead of butter. Be careful: their taste change. As it's a recipe to make seldom use the butter in any way, perhaps in smaller amounts.
- - If only one egg isn't enough for you dilute the first, once beaten, with a little milk.
Healthy eating
- - Protein, fat and calories of these Valdostan chops are a real Everest. Eat them rarely maybe to celebrate a birthday or a special event. They reflect a type of cooking that nowadays hardly anyone can eat. Accompany them with a green salad in season.
Loretta
What's the right wine ?
Our suggestion is: Chambave Rosso (red wine from Italy), Oltrepo Pavese Pinot Nero (red wine from Lombardy - Italy).
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
The author Loretta Sebastiani lives in Italy (IT)
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