Costoline di Agnello Ripiene

This is a derivation of Cotoletta alla Valdostana which uses local veal cutlets and Fontina cheese. The advantage of this recipe is that you can prepare it in advance and cook it at the last minute.

‘French-trimmed’ cutlets can be prepared by your butcher. Most of the fat and other material is removed, leaving just the bone and the round lean meat section at the end.