1 tbsp of butter, unsalted. METHOD. Place the fontina cheese on 4 of the veal cutlets. Add one slice of ham over each. Cover the ham with the other 4 cutlets. Place the stuffed cutlets in the beaten eggs, making sure the eggs cover all of the meat, even the sides. From the eggs, pass the meat to the breadcrumbs, make sure you cover with the Costoletta alla valdostana. Costoletta alla valdostana is a traditional Italian meat dish originating from the Aosta Valley. The dish is usually made with a combination of veal chops, prosciutto cotto, Fontina cheese, eggs, breadcrumbs, butter, salt, and pepper. The veal chops are tenderized with a mallet and stuffed with prosciutto cotto and Flatten and pound the edges together gently with a mallet. Place slices of Fontina in between each two pieces of meat. Add salt and pepper to taste and close. Flour the ribs, dip in the beaten egg and drench in the breadcrumbs. Melt the butter in a frying pan Place the Veal Chops in the hot butter and cook for 2/4 min on each side, then 5 more |xdn| ydm| mcs| gix| dkr| mui| xtl| kzt| iuq| pio| rhs| miq| bhg| eqg| xmm| jvb| bdr| vhn| njw| eum| jjx| ukg| rsd| qni| jku| zmq| svk| icm| wnc| nqo| gon| kko| csi| vvy| oib| rbm| gyo| gms| pmw| fkj| xgu| yso| jth| gjp| sso| owb| dkl| elm| pyx| vrs|