Veal Cutlets "Valle D'aosta"
Instructions
Slightly flatten the chops, discovering the bone.
Season with salt, rinse them in beaten eggs, blend in grated breadcrumbs, pressing well with your hands to make them adhere, then cook them in 70 g butter bubbling, moderate heat.
Grease with butter a large baking tray remaining, join the chops, sprinkle with a few fine chopped Rosemary, sprinkle with a few drops of brandy and serve each cutlet with a slice of bacon and fontina cheese.
Place in oven for a few minutes.
Ingredients and dosing for 4 persons
- 4 veal cutlets
- 80 g of butter
- 4 slices bacon
- 4 slices of fontina cheese
- 2 eggs
- Grated bread crumbs
- 1 sprig of rosemary
- Little of brandy
- Salt