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Shopping ListRecipe: Costoletta alla Valdostana (Veal Chops with Fontina)
Ingredients for 4 people
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- 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
Le Ricette
Costoletta alla Valdostana (Veal Chops with Fontina)
di Academia Barilla
PREPARATION TIME
25 min
25 min
DIFFICULTY
Easy
Easy
TYPE
Main course
Main course
Tags
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
Ingredients
Fontina DOP
Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Preparation 20 minutes preparation + 5 minutes cooking
Cut a slit in the chops horizontally, leaving them connected along the bone side. Cut the cheese into thin slices and place one in the pocket of each chop, then tap gently with a meat pounder.
Season the meat with salt and pepper to taste. Coat with flour, patting off any excess. Beat eggs in a deep dish and prepare breadcrumbs on another surface. Dip the chops one at a time in the beaten egg and then in breadcrumbs, coating evenly.
Melt butter in a pan over high heat and fry the chops on both sides until golden brown. Remove from the pan and put on paper towels to drain. Season with salt and serve hot.
Prodotti tipici (1)
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