Veal valdostana

Cleaned up the chops from any bone shards and hangnails.

With a sharp knife and a horizontal incision practiced pointy in the flesh, on the opposite side of the bone, getting from each cutlet a kind of open pocket on one side only.

Cut into slices and the truffle cheese and put a little inside each cutlet, without fill it too.

Beat the edge of the cutlet with meat hammer so that the two layers of meat sticking as much as possible and don't leave out the filling.

Salt and pepper the pork chops, flour them and shake them a little to bring down the excess flour.

Beat the eggs with a pinch of salt and soak the meat, rivestendola.

Finally passes the chops in breadcrumbs.

Melt half the butter in a frying pan that can contain three pork chops and, when it is hot, lay the meat breaded and browned on both sides, turning often and then cooking for about 8-10 minutes per side.

Place the cooked chops on a platter lined with paper towels and keep warm.

Wipe out the pan with other paper, get the rest of the butter and, when it is hot, Cook the remaining chops.

Drain the cutlets on paper towels and serve with chips and green salad.