Aosta Valley veal cutlets, preparation
1) Engrave the ribs horizontally, without detaching them from the bone, so as to form a pocket.
2) Cut the fontina into thin slices, stuff the ribs with cheese and ham and close the pocket with a toothpick.
3) Beat quickly the eggs with a little pepper. Flour the cutlets evenly, eliminate the excess, pass them in beaten eggs and then in breadcrumbs.
4) Fry them in plenty of very hot clarified butter, 6 minutes per side, dripping them on absorbent paper and salt.
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