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Costoletta alla Valdostana (Veal Chops with Fontina)

di Academia Barilla

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Costoletta alla Valdostana (Veal Chops with Fontina)
25 minutes


Main course

Ingredients for 4 people

4 veal chops (sirloin with bone)
3 ounces Fontina cheese from Valle d’Aosta
1 stick butter (7 1/2 tablespoons)
1 ¼ cups coarse breadcrumbs
3/4 cup flour
2 eggs
Salt and pepper to taste

Preparation 20 minutes preparation + 5 minutes cooking
1. Cut a slit in the chops horizontally, leaving them connected along the bone side

2. Cut the cheese into thin slices and place one in the pocket of each chop, then tap gently with a meat pounder

3. Season the meat with salt and pepper to taste

4. Coat with flour, patting off any excess

5. Beat eggs in a deep dish and prepare breadcrumbs on another surface

6. Dip the chops one at a time in the beaten egg and then in breadcrumbs, coating evenly

7. Melt butter in a pan over high heat and fry the chops on both sides until golden brown

8. Remove from the pan and put on paper towels to drain

9. Season with salt and serve hot