Dish

Costoletta alla valdostana

Veal Chop Valdostana-Style

Costoletta alla valdostana is a hearty and flavorful dish that is perfect for a special occasion or a cozy winter meal. The key to making a good costoletta alla valdostana is to use a high-quality veal chop and to cook it properly to avoid overcooking or undercooking. The breading should be crispy and golden brown, and the cheese should be melted and bubbly.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Veal Dish

Origins and history

Costoletta alla valdostana is a traditional dish from the Val d'Aosta region of Italy, which is located in the northwest part of the country near the border with France and Switzerland. The dish is typically made with a thick, bone-in veal chop that is breaded and fried, then topped with prosciutto and fontina cheese. The dish is named after the Val d'Aosta town of Valpelline, where it is said to have originated.

Dietary considerations

Costoletta alla valdostana is not suitable for those who do not eat meat or who have ethical concerns about the treatment of veal calves. However, for those who do eat meat, this dish can be a delicious and satisfying meal that is sure to impress.

Variations

There are many variations of costoletta alla valdostana, depending on the chef and the region. Some chefs may use different types of cheese or add other ingredients like mushrooms or truffles. Some variations may also be made with pork or chicken instead of veal.

Presentation and garnishing

Costoletta alla valdostana is typically presented on a plate or platter, with the veal chop arranged in the center and the prosciutto and fontina cheese on top. The dish may be garnished with fresh herbs or a drizzle of olive oil. Roasted potatoes or vegetables are typically served on the side.

Tips & Tricks

When preparing costoletta alla valdostana, it is important to use a high-quality veal chop and to cook it properly to avoid overcooking or undercooking. The breading should be crispy and golden brown, and the cheese should be melted and bubbly. It is also important to let the meat rest for a few minutes after cooking to allow the juices to redistribute and the meat to become more tender.

Side-dishes

Costoletta alla valdostana is typically served with a side of roasted potatoes or vegetables, such as asparagus or Brussels sprouts. A simple green salad can also be a good accompaniment to this hearty dish.

Drink pairings

Costoletta alla valdostana is often paired with full-bodied red wines like Barolo or Brunello di Montalcino. However, it can also be paired with lighter red wines like Chianti or Pinot Noir. For those who prefer beer, a dark, malty beer like a porter or stout can be a good choice.