Traditional Costolette alla Valdostana – How to Make it
Veal Chops with Fontina
The Costoletta alla Valdostana is one of the many delicacies Aosta Valley is famous for. It is renowned especially for its use of fresh dairy products. The cheese and butter used in this dish will allow you taste absolute freshness.
The Costoletta alla Valdostana is a variation of the usual tasty Veal Chops which are always appreciated, especially by tourists.
These amazing chops are present on all menus of traditional restaurants in the Aosta Valley. It also takes advantage of all the fresh regional ingredients that are available.
The Veal Chops with Fontina cheese is an unmistakable mix definitely worth trying!
Serves 4 people
• 4 veal chops
• 120 g Fontina cheese
• 1 egg, beaten
• white truffle (optional)
Butterfly the veal chops, leaving them attached to the bone. Flatten and pound the edges together gently with a mallet. Place slices of Fontina in between each two pieces of meat. Add salt and pepper to taste and close. Flour the ribs, dip in the beaten egg and drench in the breadcrumbs. Melt the butter in a frying pan Place the Veal Chops in the hot butter and cook for 2/4 min on each side, then 5 more minutes in the oven at 220°c. Remove from oven and place in serving platter.