Breaded-and-fried veal chops filled with fontina cheese ( Costoletta alla valdostana )
Traditional recipe of Valle d'Aosta
Aosta-style chops is a recipe born after the II world war when meat dishes were often rich in ingredients. It was born in honor of fontina cheese used to fill them. Every veal chop is incised lengthwise, stuffed and then breaded and fried. High calorie dish to do only on special occasions.
time: 40 minutes
calories: 542 (kCal)
Ingredients / Serves 4
- 4 thick veal cutlets, about 200g (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
- Pepper, if liked
- Time: preparation: 20 minutes
- How many calories in a serving?
28 % -
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
cooking: 20 minutes
total: 40 minutes
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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.
- - 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.
- - 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.
- - 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.
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).