Appeared in popular Aosta Valley restaurants, perhaps of Austrian origins, in the "noble" version it includes ribs with bone and fontina cheese, in the more common veal slices, fontina cheese and cooked ham
Ingrediants
- 800 g 2 veal cutlets on the bone
- 100 g Fontina Dop
- 100 g clarified butter
- 2 eggs
- Flour
- bread crumbs
- salt
For the recipe of the Aosta Valley cutlet, clean the cutlets of any excess fat. Beat them lightly with the meat tenderizer, then open them like a book leaving the two parts attached to the bone. Beat them again to make them thin.
Cut slice the fontina cheese and distribute it between the two parts of the cutlet, put it back together and beat along the edges to seal the fontina inside.
Pass ribs stuffed with flour, beaten eggs and, finally, breadcrumbs.
Cook them in a pan with clarified butter for about 4 minutes on each side, sprinkling the top side and the bone with the butter.
Salt and serve, accompanying to taste with boiled potatoes, mashed and seasoned with oil, salt and chopped parsley.
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