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Veal Chop with Fontina Cheese
Veal Chop with Fontina Cheese
(Costoletta alla Valdostana)
 
 
Ingredients:

4 veal chops 
4 oz Fontina cheese
1 egg, beaten 
White breadcrumbs 
3 oz butter 
Salt and pepper 
White truffle (optional) 

Directions:

Butterfly the veal chops, leaving them attached to the bone.
 
Flatten them slightly and place slices of Fontina cheese in between each two pieces of meat.
 
Add salt and pepper to taste and pound the edges together with a mallet. 

Dip in the beaten egg and the breadcrumbs.
 
Melt the butter in a skillet.
 
When hot, place the veal chops in and cook for 2 minutes on each side, then 3 more minutes in the oven at 450F.
 
Remove from oven and place in serving platter. 

Add a shaving of white truffles over and serve.

That's it!
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