Costolette di Vitello alla Fontina

This meat dish has an intense flavor, typical of the Aosta Valley.

20 min. Preparation + 5 min. Cooking

Ingredients
(4 Pers.) 
-4 veal chops, (veal slices sirloin with bone)
-Fontina cheese, from Valle d'Aosta 
-3 ½ oz butter 
-7 oz breadcrumbs 
-3 ½ oz all-purpose flour 
-2 eggs 
-salt and pepper to taste

Directions
Cut the chops in two, horizontally, leaving them attached along the bone side.
Cut the Fontina cheese into thin slices and insert into the meat, and then tap gently with a meat pounder.
Season the meat with salt and pepper to taste and dip the chops first in the flour, then the beaten egg and finally the breadcrumbs.
Fry in abundant butter, until the chops become golden and crunchy.
Serve hot with boiling melted butter.

Buon Appetito!