Non-VegetarianValdostana cuisine Main Course

Costoletta alla Valdostana

Name: Costoletta alla Valdostana
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Valdostana
Ingredients: 4 pieces veal rib chops; 160 g fontina dop; 80 g prosciutto cotto; 2 large Eggs; 150 g fine dry breadcrumbs; 120 g clarified butter; 0.5 tsp Fine sea salt; 0.25 tsp freshly cracked black pepper

A crisp, breaded veal cutlet stuffed with melting alpine Fontina cheese and fried in butter until richly golden.

🇮🇹Italy· Aosta Valley

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 4
Difficulty: Medium
Calories: 680 kcal

Ingredients

0 of 8 gathered

Servings

4 pieces veal rib chops — thick-cut, about 220 g each, bone scraped clean
160 g fontina dop — rind removed, thinly sliced
80 g prosciutto cotto — thinly sliced cooked ham
2 large Eggs — beaten lightly
150 g fine dry breadcrumbs — plain, unflavoured
120 g clarified butter — for frying
½ tsp Fine sea salt — plus extra to finish
¼ tsp freshly cracked black pepper — to taste

Equipment

•Meat mallet
•Sharp paring knife
•Two shallow bowls
•Heavy frying pan
•Slotted spatula
•Paper towels

Nutrition

Per serving, approximate

Calories: 680 kcal
fat: 42 g
carbs: 26 g
fibre: 1.5 g
protein: 48 g
calories: 680 kcal

Instructions

1
Cut a deep horizontal pocket into the thick side of each veal chop towards the bone.
2
Place the meat between sheets of parchment and lightly pound the meat to an even thickness.
3
Fold a slice of ham around the Fontina cheese and tuck it deeply inside each meat pocket.
4
Press the open meat edges firmly together with your fingers to seal the cheese completely inside.
5
Whisk the eggs in a shallow dish with the fine sea salt and black pepper.
6
Spread the breadcrumbs evenly across a second wide, shallow dish.
7
Coat each stuffed chop thoroughly in the beaten egg, allowing any excess to drip away.
8
Press the chop firmly into the breadcrumbs, ensuring all sides and edges are well coated.
9
Melt the clarified butter in a heavy frying pan over medium heat until gently foaming.
10
Cook the cutlets for six to seven minutes per side until crisp and deep golden brown.
11
Drain the cutlets briefly on paper towels, season lightly with salt, and serve straight away.

Chef's tips

Use clarified butter rather than whole butter so the fat does not burn during the frying time. Ensure the pocket is cut cleanly without piercing the back of the chop, otherwise the cheese will leak into the pan. Press the breadcrumb coating firmly into the open seam to create an extra seal.

Ingredient substitutions

Fontina DOP → Gruyère or young Taleggio
clarified butter → equal parts unsalted butter and neutral vegetable oil
veal rib chops → thick pork loin chops with pockets cut inside

Storage

Best enjoyed freshly cooked, but leftovers can be kept refrigerated in an airtight container for up to two days.

Reheating

Reheat on a wire rack in a preheated oven at 180C for eight to ten minutes to restore crispness without drying out.

Common mistakes to avoid

•Frying over excessive heat, which burns the crust before the veal is cooked and the cheese melts.
•Failing to seal the meat edges tightly, causing the melting cheese to spill into the frying fat.
•Using wet or cold cheese straight from the fridge, which prevents even melting.

Serving suggestions

Serve hot alongside buttered boiled potatoes or a simple green salad.Accompany with pan-roasted wild mushrooms or roasted root vegetables.Pair with a light, fresh alpine red wine such as Torrette or Enfer d'Arvier.