Costolette di Vitello alla Valdostana “George’s”

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

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  • 6 large veal cutlets
  • 6 ounces fontina cheese, thinly sliced
  • canned white truffles, thinly sliced


Slice the cutlets with a sharp knife to make a pocket with both parts still attached to the bone. Stuff this pocket with thin slices of Fontina cheese and white truffle. Season to taste with salt and freshly ground black pepper. Press the pocket shut, beating the edges so that they are properly sealed.

Flour the cutlets; roll them in beaten egg and then in breadcrumbs. Sauté cutlets gen