Costoletta alla Valdostana

Ingredients

• 4 veal cutlets (about 200g each) (4 veal cutlets (about 7 oz each)) 4 veal cutlets (about 200g each) (4 veal cutlets (about 7 oz each))
• 4 slices of fontina cheese (4 slices of fontina cheese) 4 slices of fontina cheese (4 slices of fontina cheese)
• 4 slices of prosciutto (4 slices of prosciutto) 4 slices of prosciutto (4 slices of prosciutto)
• 1 cup all-purpose flour (120g) (1 cup all-purpose flour (4.2 oz)) 1 cup all-purpose flour (120g) (1 cup all-purpose flour (4.2 oz))
• 2 eggs, beaten (2 eggs, beaten) 2 eggs, beaten (2 eggs, beaten)
• 1 cup breadcrumbs (120g) (1 cup breadcrumbs (4.2 oz)) 1 cup breadcrumbs (120g) (1 cup breadcrumbs (4.2 oz))
• Salt and pepper, to taste (Salt and pepper, to taste) Salt and pepper, to taste (Salt and pepper, to taste)
• 4 tablespoons butter (60g) (4 tablespoons butter (2.1 oz)) 4 tablespoons butter (60g) (4 tablespoons butter (2.1 oz))
• 4 tablespoons olive oil (60ml) (4 tablespoons olive oil (2.1 fl oz)) 4 tablespoons olive oil (60ml) (4 tablespoons olive oil (2.1 fl oz))

Nutrition

• Calories: 480 kcal / 2010 KJ
• Fat: 28g (Saturated Fat: 13g)
• Carbohydrates: 23g (Sugar: 1g)
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place each veal cutlet between two sheets of plastic wrap and pound them gently with a meat mallet until they are about 1/4 inch thick.
3. 3.
   Season the veal cutlets with salt and pepper on both sides.
4. 4.
   Place a slice of fontina cheese and a slice of prosciutto on top of each veal cutlet.
5. 5.
   Roll up the cutlets, securing them with toothpicks if necessary.
6. 6.
   Dredge each rolled cutlet in flour, dip it in beaten eggs, and then coat it with breadcrumbs.
7. 7.
   In a large skillet, heat the butter and olive oil over medium heat.
8. 8.
   Add the breaded veal cutlets to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
9. 9.
   Transfer the cutlets to a baking dish and bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
10. 10.
    Remove the toothpicks before serving. Serve hot with roasted potatoes or a fresh green salad.

Treat your ingredients with care...

• Veal cutlets — Make sure to pound the veal cutlets gently and evenly to ensure they cook evenly and remain tender.
• Fontina cheese — Opt for a high-quality fontina cheese with a creamy and slightly nutty flavor for the best results.
• Prosciutto — Use thinly sliced prosciutto to ensure it cooks quickly and adds a delicate saltiness to the dish.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by processing stale bread in a food processor until finely ground.

Tips & Tricks

• To ensure a crispy breadcrumb coating, press the breadcrumbs firmly onto the veal cutlets before frying.
• If you prefer a lighter version, you can bake the breaded cutlets in the oven without pan-frying them.
• For a twist, you can add a sprinkle of grated Parmesan cheese to the breadcrumb mixture for extra flavor.
• If you can't find fontina cheese, you can substitute it with Gruyère or Emmental cheese.
• To make the dish more aromatic, you can add a sprinkle of fresh thyme or rosemary to the breadcrumb mixture.

Serving advice

Serve the Costoletta alla Valdostana hot, straight from the oven. Remove the toothpicks before serving to avoid any accidents. Pair it with a side of roasted potatoes or a fresh green salad to complement the flavors and textures of the dish.

Presentation advice

Plate the Costoletta alla Valdostana by placing each rolled cutlet on a serving plate. Garnish with a sprig of fresh herbs, such as parsley or thyme, for a touch of freshness. Serve with the suggested side dishes to create an appealing and well-balanced plate.