Recipe - Costolette Alla Valdostana

One half pound Val D'aosta Fontina cheese
6 1" thick veal chops
Salt and pepper
2 One half tablespoon Allpurpose flour
1 Egg; well beaten
One half cup Fine dry bread crumbs
One fourth pound Unsalted butter
3 Lemons; cut in wedges
Parsley sprigs (optional)

1. Slice the cheese thinly. Cut a slit into the side of each veal chop to
form a pocket. Stuff the pockets with the cheese.

2. Place the chops on a flat surface and press the top and bottom together.
Seal the edges by beating hard with a heavy knife or mallet. Season
lightly with the salt and pepper.

3. Dredge the chops in the flour, dip in the beaten egg, and coat with the
bread crumbs. Melt the butter in a heavy skillet or saute pan. Add the
chops and saute about 15 minutes or until golden brown on both sides.

4. Serve piping hot, surrounded by the lemon wedges and garnished, if
desired, with a few parsley sprigs. Note: For this dish, you must obtain
Val d'Aosta fontina. The Swiss variety will not be the same.

CANTINA D'ITALIA

18TH STREET NW, WASHINGTON, DC

BEVERAGE:GATTINARA

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.