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