Costoletta alla valdostana

Costoletta alla valdostana is a veal chop, opened like a book and stuffed with fontina, then breaded and fried in butter.

Method

Choose a thick veal chop on the bone. Slice it open through its thickness, without cutting it from the bone, to make a pocket. Slip in slices of fontina, sometimes with a slice of ham. Close it well, flatten it lightly, then dip the meat in beaten egg and breadcrumbs. Cook it in butter over a moderate heat, so the cheese has time to melt.

The recipe

Serves 4 – preparation: 40 minutes

Ingredients

• 4 bone-in veal chops, 2 cm thick;
• 4 slices of PDO fontina;
• 4 slices of cooked ham;
• 2 large eggs;
• flour;
• 150 g breadcrumbs;
• 200 g clarified butter;
• salt and pepper.

Method

1. Slice each chop open through its thickness to make a pocket, or ask your butcher to do it.
2. Place them between two sheets of baking paper and flatten them lightly with a meat mallet, to even out the thickness.
3. Slip a slice of ham and a slice of fontina into each pocket. Close by pressing gently with your hands, especially along the open edge.
4. Set out three deep plates: flour in the first, beaten eggs in the second, breadcrumbs in the third.
5. Season the chops with salt and pepper, then coat them in flour, then egg, then breadcrumbs.
6. Melt the butter in a large non-stick frying pan. When it starts to sizzle, add the chops and cook over a medium heat for 4 to 5 minutes on each side.
7. Drain on kitchen paper and serve at once, with a mixed salad or roast potatoes.

Recipe source: Consorzio Produttori e Tutela della DOP Fontina.

At the table

It is served hot, when the fontina oozes as you cut it. Some recipes also add shavings of white truffle to the filling.

Maps: personal work by Marc Badjou.