Veal Chops with Prosciutto and Fontina

Name: Veal Chops with Prosciutto and Fontina (Costolette di Vitello alla Valdostana)
Prep time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 tablespoon vegetable oil; 1 egg; 2 tablespoons butter; 4 veal rib chops; ¼ cup fine dry bread crumbs; 2 tablespoons all-purpose flour; Salt; 4 ounces Fontina, sliced; 4 thin slices prosciutto

Costolette di Vitello alla Valdostana

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Valdostana refers to the Val d’Aosta region of northern Italy that is famous for Fontina cheese. Here, breaded chops are browned in a pan, then topped with prosciutto and Fontina and finished in the oven, so the cheese melts and the chops remain moist.

Ingredients

4 veal rib chops
1 egg
2 tablespoons all-purpose flour

Europe
Italy
Dinner
Mediterranean

Method

Preheat the oven to 400°F.
Make 2 or 3 incisions in the ribbon of fat surrounding the veal chops, then pound as described until about ½ inc