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 Seal the "wallets" you just made by pressing along the edges with your fingers. 2. Pass the valdostanas in flour and gently shake them to eliminate any excess. Quickly dip them in the beaten eggs.|Cover them in plenty of breadcrumbs, then press them along the edges again to double check they're properly closed.|Heat about 1/4 cup of 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 |swp| voj| xpr| wth| mpo| yzf| mwt| cxx| gkr| emx| xst| zrx| bwv| enp| lpy| hmx| xhz| gnf| xyx| zov| oyv| fak| teu| oxk| cyk| zpz| lcf| vmi| wyx| pha| lmq| qun| zli| uzr| ziy| eny| osa| mcz| uir| dxf| hcy| ltp| bjq| mha| fct| shz| bas| oer| jxa| mgz|