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Veal Chops Stuffed with Cheese- Costolette alla Valdostana (Piedmont)

Meat / Veal

Ingredients

Amount

Veal Chops.....................................

6

Fontina cheese, thinly sliced .........

1/4 pound

Salt and white pepper....................

 A Pinch

Flour..............................................

2 1/2 tablespoons

Egg, well beaten............................

1

Fine dry breadcrumbs....................

1/4 cup

Butter............................................

6 tablespoons

Split each chop horizonatally almost to the bone to make a pocket for the filling.

Push slices of fontina cheese into the pockets, lay the slices flat and then press the top and bottom together again and seal the edges by beating hard with the dull end of a heavy kitchen knife. Sprinkle lightly with salt and pepper on both sides.

Dip the chops in flour, then in egg, and finally in breadcrumbs.

Saute in hot butter on both sides until golden brown, about 10 to 15 minutes.

Serves 2.

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