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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 10 MIN COOKING TIME: 20 MIN SERVINGS: 4 COST: MEDIUM
8 SLICES THINLY SLICED VEAL
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4 SLICED HAM
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1/4 LB. FONTINA CHEESE, AS NEEDED
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2 EGGS, BEATEN
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1 CUP BREAD CRUMBS
+ 2 TEASPOONS SALT |
1 TBLSPOON UNSALTED BUTTER, AS NEEDED
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RECIPE
PLACE THE FONTINA CHEESE ON 4 OF THE VEAL CUTLETS
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ADD ONE SLICE OF HAM OVER EACH
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COVER THE HAM WITH THE OTHER 4 CUTLETS
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PLACE THE STUFFED CUTLETS IN THE BEATEN EGGS, MAKING SURE THE EGGS COVER ALL OF THE MEAT, EVEN THE SIDES
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FROM THE EGGS, PASS THE MEAT TO THE BREADCRUMBS, MAKE SURE YOU COVER WITH THE BREADCRUMBS EVEN THE SIDES TO SEAL THE CHEESE INSIDE
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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
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USING A SPATULA, CAREFULLY TURN THE CUTLETS AND COOK
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ONCE BOTH SIDES ARE GOLDEN AND CRISPY, USE A SPATULA TO PLACE THE ON KITCHEN PAPER TOWELS OR SERVE IMMEDIATELY
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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!!