Veal cutlets sliced open and stuffed with proscuitto cotto and Fontina cheese before they're breaded and pan-fried in sizzling butter – need way say more? This version of the veal cutlet, which differs from the Milanese version, hails from the Valle d'Aosta, the alpine region of Italy north of Piedmont that borders France and Switzerland.
Don't let the region's reputation as a ski destination persuade you that these cutlets are just for winter – they're comforting year-round. Once prepped, they cook quickly, and each bite packs an overload of crispy, gooey, flavorful bliss.
Valle d'Aosta-Style Cutlets
Serves 6
Time: 40 minutes
Ingredients:
1⅓ lb. veal (600 g)
7 oz. Fontina Dop (200 g)
5 oz. prosciutto cotto (150 g)
5 oz. butter (140 g)
2 large eggs, lightly beaten
breadcrumbs
salt
Method:
Beat the veal slices and cut them into a rectangular shape.
Divide the fontina cheese into six even slices.
Place a slice of fontina cheese and a slice of ham on each slice of meat, then fold the meat closed like a wallet.
Dip the stuffed meat first in the lightly beaten eggs and then in the breadcrumbs, and repeat a second time to ensure the cutlets seal well.
Heat half of the butter in a skillet until bubbly, and cook the first 3 cutlets in it, over medium heat for a couple of minutes on each side.
Discard the used butter and repeat with the other half of the butter to cook the remaining 3 cutlets.
Pat the cutlets dry on paper towels, season with salt, and serve piping hot.
Photo Credit: Riccardo Lettieri
Recipe :Joëlle Néderlants
Photography: Riccardo Lettieri
Styling: Beatrice Prada