Veal Chops Stuffed with Cheese- Costolette alla Valdostana (Piedmont)
Meat / Veal
Ingredients
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Amount
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Veal Chops.....................................
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6
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Fontina cheese, thinly sliced .........
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1/4 pound
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Salt and white pepper....................
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A Pinch
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Flour..............................................
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2 1/2 tablespoons
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Egg, well beaten............................
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1
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Fine dry breadcrumbs....................
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1/4 cup
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Butter............................................
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6 tablespoons
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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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