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Try SavoraCostoletta alla Valdostana: A Taste of the Alps
Indulge in the rich flavors of the Aosta Valley with this classic dish. Tender breaded veal cutlets are layered with savory prosciutto and creamy Fontina cheese, then pan-fried to golden perfection. A truly comforting and satisfying meal!
Ingredients
- Veal cutlets4
- slices Prosciutto4
- slices Fontina cheese4
- All-purpose flour1/2 cup
- Eggs2
- Breadcrumbs1 cup
- Butter4 tablespoons
- Olive oil2 tablespoons
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
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Learn MoreMethod
Prepare the veal: Gently pound the veal cutlets to an even thickness (about 1/4 inch). Season with salt and pepper.
Set up a breading station: Place the flour in a shallow dish. In another dish, whisk the eggs. In a third dish, place the breadcrumbs.
Bread the cutlets: Dredge each cutlet in the flour, shaking off any excess. Dip it in the egg mixture, then coat it thoroughly with breadcrumbs, pressing gently to adhere.
Assemble the cutlets: Place a slice of prosciutto and a slice of Fontina cheese on top of each breaded cutlet.
Cook the cutlets: In a large skillet, melt the butter and olive oil over medium heat. Once the butter is melted and the pan is hot, carefully place the cutlets in the skillet (do not overcrowd).
Fry until golden: Cook for about 3-4 minutes per side, or until the cutlets are golden brown and the cheese is melted and bubbly. If the cheese isn't melting, you can briefly cover the pan to help it along.
Serve immediately: Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil. Serve immediately while hot and the cheese is melted and gooey.
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