Veal cutlets "Valle d'Aosta" (2)
Instructions
Cut the chops horizontally in half to open a book, but leaving them attached to the bone.
Arrange in the center of each a slice of fontina and some truffle lamellas, close the meat well and stop it by pressing the edges with two toothpicks.
Add salt and pepper.
Flour the chops, put them in beaten eggs with a pinch of salt, and then in the breadcrumbs.
Heat butter and oil, lay the chops, let them Brown.
Drain, remove the toothpicks and serve.
Accompanying wines: Valle d'Aosta Chambave Rosso DOC, Rosso Di Montepulciano DOC Falerno Del Massico Rosso DOC.
Ingredients and dosing for 4 persons
- 4 veal cutlets from 150 g each
- 4 slices of fontina cheese
- 40 g of butter
- 2 tablespoons of olive oil
- Breadcrumbs
- 1 white truffle
- Flour
- Salt
- Pepper