Ingredients
4 veal chops
4 oz. Fontina
1 egg, beaten
white breadcrumbs
3 oz. butter
salt
pepper
white truffle (optional)
How to make the COSTOLETTA ALLA VALDOSTANA:
Butterfly the veal chops, leaving them attached to the bone. Flatten them slightly and place slices of Fontina 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 min. on each side, then 3 more min. in the oven at 450°F. Remove from oven and place in serving platter. Add to the costoletta alla valdostana a shaving of white truffles over and serve.
Recipe courtesy of The Italian Trade Commission.
4 veal chops
4 oz. Fontina
1 egg, beaten
white breadcrumbs
3 oz. butter
salt
pepper
white truffle (optional)
How to make the COSTOLETTA ALLA VALDOSTANA:
Butterfly the veal chops, leaving them attached to the bone. Flatten them slightly and place slices of Fontina 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 min. on each side, then 3 more min. in the oven at 450°F. Remove from oven and place in serving platter. Add to the costoletta alla valdostana a shaving of white truffles over and serve.
Recipe courtesy of The Italian Trade Commission.
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