There Aosta Valley cutlet or cordon bleu it is rich, delicious and super stuffed with a filling made from cooked ham and fontina, the typical cheese of Val d’Aosta. A tasty, nutritious and decidedly substantial dish, which is prepared with flour, eggs, breadcrumbs, butter, salt and pepper. Discover the differences with the Milanese cutlet.
How to make Aosta Valley cutlet
The fantastic Valle d’Aosta style cutlet It is prepared by beating the veal slices and stuffing them with a filling made of fontina and cooked ham, then the slices are floured, dipped in eggs beaten with salt and pepper and finally in breadcrumbs and then browned in a pan in a bed of melted butter until golden brown. Here are all the steps of the recipe illustrated in detail.
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