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- Costoletta alla Valdostana
- (Veal Chop with Fontina Cheese)
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- Ingredients:
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4 veal chops
4 oz. Fontina cheese
1 egg, beaten
White breadcrumbs
3 oz. butter
Salt and pepper
White truffle (optional)
Directions:
Butterfly the veal chops, leaving them attached to the bone. Flatten them slightly and place slices of Fontina cheese in between each two pieces of meat. Add salt and pepper to taste and pound the edges together with a mallet.
Dip in the beaten egg and the breadcrumbs. Melt the butter in a skillet. When hot, place the veal chops in and cook for 2 mins on each side, then 3 more mins in the oven at 450ºF. Remove from oven and place in serving platter.
Add a shaving of white truffles over and serve.
That's it!
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