COTOLETTA ALLA VALDOSTANA
serve 4
4 veal chops, bone in
1 c. flour
2 cups breadcrumbs
4 eggs, beaten
4 oz. sliced prosciutto
4 oz. fontina cheese, cut into 4 equal slices
4 sage leaves
salt & pepper to taste
1 sticks of butter (more if needed)
2 tbsp. olive oil (more if needed)
Take each veal chop & cut a pocket in the larger part of the flesh. Cut it almost to the bone. Open up the pocket & stuff it with the prosciutto, fontina & sage leaves. Sprinkle each chop with salt & pepper. Put the flour, eggs & breadcrumbs in individual shallow dishes. Dredge each chop in the flour, egg & lastly the breadcrumbs to coat, shaking off any excess.
Heat the butter & oil in a large fry pan. Put the chops in the hot fat & fry until they are nice & golden brown. Be careful not to crowd them in the pan. You may want to do 2 at a time. Add more fat in between each batch if needed. Put them on a pepper towel to absorb excess fat.
