Costolette alla Valdostana (Staffed Veal Chops with Fontina Cheese)
Servings: 4
- 4 veal chops (bone-in)
- 7 oz (200 g) Fontina cheese
- 4 slices Italian ham
- 4 eggs
- 8.8 oz (250 g) breadcrumbs
- Salt, to taste
- Black pepper, to taste
- 8.8 oz (250 g) unsalted butter
Preparethe veal chopsClean 4 veal chops, removing any silver-skin to ensure tenderness. Carefully cut each chop lengthwise to create a pocket, being careful not to slice all the way through.Cover the chops with plastic wrap and gently pound them with the smooth side of a meat mallet until slightly thinner. Season the meatLightly season both sides of the veal with salt and black pepper, ensuring the inside of the pocket is seasoned as well. Fill the chopsPlace a slice of Fontina cheese (about 1.7 oz/50 g)and a slice of Italian ham into the pocket of each chop. Fold the chops closed, pressing the edges firmly to secure the filling. Prepare the breading stationIna shallow bowl, beat 4 eggs until smooth. Spread 8.8 oz (250 g) breadcrumbs on a separate plate. Bread the chopsDip each stuffed chop into the beaten eggs, ensuring it’s fully coated. Press it firmly into the breadcrumbs to create an even coating. For extra crispiness, repeat the egg and breadcrumb steps for a second layer. Cook the chopsHeat 8.8 oz (250 g) unsalted butter in a large skillet over medium heat. Once the butter is melted and bubbling, add the breaded chops. Cook for 4–5 minutes per side until golden brown and crispy. Lower the heat if the butter begins to brown too quickly. Rest and serveTransfer the cooked chops to a paper towel-lined plate to drain any excess butter. Serve immediately with your favourite sides.