DIFFICULTY: LOW PREP. TIME: 10 MIN COOKING TIME: 20 MIN SERVINGS: 4 COST: MEDIUM
8 SLICES THINLY SLICED VEAL
4 SLICED HAM
1/4 LB. FONTINA CHEESE, AS NEEDED
2 EGGS, BEATEN
1 CUP BREAD CRUMBS + 2 TEASPOONS SALT
1 TBLSPOON UNSALTED BUTTER, AS NEEDED
RECIPE
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
THESE "COTOLETTE ALLA VALDOSTANA" ARE TYPICAL OF THE VALLE D'AOSTA, A REGION OF NORTH ITALY, FAMOUS FOR ITS CHEESES. THEY ARE SIMPLY IRRESISTIBLE, EVERYONE WILL LOVE THEM!! BUON APPETITO!!