Veal Chops with Prosciutto and Fontina

Costolette di Vitello alla Valdostana

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.

Preparation time: 20 minutes
Total time from start to finish: 30 minutes


  • 4 veal rib chops
  • 1 egg
  • 2 tablespoons all-purpose flour
  • ¼ cup fine dry bread crumbs
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • Salt
  • 4 thin slices prosciutto
  • 4 ounces Fontina, sliced


  1. Preheat the oven to 400°.
  2. Make 2 or 3 incisions in the ribbon of fat surrounding the veal chops, then pound as described until about ½ inch thick.
  3. Put the egg in a small bowl and whisk until the white and yolk are thoroughly mixed together. Spread the flour on a small plate and the bread crumbs on another.
  4. Put the butter and vegetable oil in a 10-inch skillet and place over medium-high heat. Coat 2 of the veal chops with flour, shaking off the excess. Dip each first in the egg, letting the excess drip back into the bowl, then coat with the bread crumbs. When the oil and butter are hot and a corner of the chop sizzles when dipped in, carefully slide in the 2 chops and cook until they are browned on both sides. While the first chops are cooking, bread the remaining 2 chops. When the first chops are done, transfer to a baking sheet and brown the second batch. When all the chops are done, season them with salt.
  5. Cover each chop with a slice of prosciutto and one-quarter of the Fontina. Bake until the cheese is melted and the chops are cooked to medium, 8 to 10 minutes. They should still be a little pink in the center. Remove from the oven and serve at once.