Recipe Costoletta Alla Valdostana

Costoletta Alla Valdostana – Photo giallozafferano.it

Ingredients

4 veal chops
4 oz. Fontina
1 egg, beaten
white breadcrumbs
3 oz. butter
salt
pepper
white truffle (optional)

How to make COSTOLETTA ALLA VALDOSTANA:

Butterfly the veal chops, leaving them attached to the bone. Flatten them slightly and place slices of Fontina in between every two pieces of meat. Add salt and pepper to taste and pound the edges together with a mallet.

Dip in the beaten egg and the breadcrumbs. Melt the butter in a skillet. When hot, place the veal chops in and cook for 2 min. on each side, then 3 more min. in the oven at 450°F. Remove from oven and place in serving platter. Add to the costoletta alla valdostana a shaving of white truffles over and serve.

Regional recipe from Valle d’Aosta.

books-on-italy.com

books-on-italy.com

books-on-italy.com

books-on-italy.com

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.