Breaded-and-fried veal chops filled with fontina cheese
( Costoletta alla valdostana )

Breaded-and-fried veal chops filled with Valdostan cheese How-to

Preparation and cooking

• - Cut a pocket in every cutlet 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 butter in a frying pan over a medium heat.
  Be careful the butter doesn't blacken.
• - Brown cutlets slowly, few at a time, on both sides.
• - Tranfer them on absorbent kitchen paper to remove excess fat.

Just before serving

• - Serve your cutlets hot.

Note

Tips

• - For a low fat recipe use olive oil instead of butter. Be careful: its taste changes. 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.

Menu planning

• - Serve Aosta-style chops with a green salad in season, tomatoes or, if you really do not want to look at calories for once, with mashed potatoes or french fries.

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 for " Breaded-and-fried veal chops filled with fontina cheese "?

Our suggestion is to match a local wine from Aosta such as Chambave Rosso (red wine) or Oltrepo Pavese Pinot Nero (red wine from Lombardy - Italy).