Sunday, June 16 2024

Cotolette alla valdostana are a dish whose gluttony is really hard to describe!

From the outside they are reminiscent of the Milanese cutlet, but once cut these slices reveal their precious filling, invigorating and hearty, perfect after a good ski in the Valdostan mountains, a region of which they have now become a decidedly very representative dish.


 

 

 

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 8 slices thinly sliced veal
  • 4 sliced of cooked ham (prosciutto cotto)
  • 1/4 lb. fontina cheese
  • 2 eggs, beaten
  • 1 cup breadcrumbs+2 tsp of salt
  • 1 tbsp of butter, unsalted
METHOD
Place the fontina cheese on 4 of the veal cutlets.
Add one slice of ham over each.
Cover the ham with the other 4 cutlets.
Place the stuffed cutlets in the beaten eggs, making sure the eggs cover all of the meat, even the sides.
From the eggs, pass the meat to the breadcrumbs, make sure you cover with the breadcrumbs even the sides to seal the cheese inside.
Melt the butter in a non stick frying pan over medium heat, when the butter is melted, add the stuffed veal cutlets and cook until it gets a golden crisp.
Using a spatula, carefully turn the cutlets and cook.
Once both sides are golden and crispy, use a spatula to place the on kitchen paper towels or serve immediately.
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