Costolette Alla Valdostana++fggt98b

Title: COSTOLETTE ALLA VALDOSTANA

FGGT98B

Categories: Meats, Italian

Yield: 6 servings

1/2 lb Val d'aosta

Fontina cheese

6 (1'' thick) veal chops

Salt and pepper

2 1/2 tb All-purpose flour

1 Egg, well beaten

1/2 c Fine dry bread crumbs

1/4 lb Unsalted butter

3 Lemons, cut in wedges

Parsley sprigs

18TH STREET NW, WASHINGTON, DC BEVERAGE:GATTINARA

1. Slice the cheese

thinly. Cut a slit into the side of each veal chop to form a pocket.

Stuff the pockets with the cheese. 2. Place the chops on a flat

surface and press the top and bottom together. Seal the edges by

beating hard with a heavy knife or mallet. Season lightly with the

salt and pepper. 3. Dredge the chops in the flour, dip in the beaten

egg, and coat with the bread crumbs. Melt the butter in a heavy

skillet or saute pan. Add the chops and saute about 15 minutes or until golden brown on both sides. 4. Serve piping hot, surrounded by

the lemon wedges and garnished, if desired, with a few parsley

sprigs. Note: For this dish, you must obtain Val d'Aosta fontina. The

Swiss variety will not be the same.

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