Veal Chops with Prosciutto and Fontina

Costolette di Vitello alla Valdostana

Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

How to Cook Italian

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.


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


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