Valdostane veal is a specialty of Valdostan cuisine. The veal chops are stuffed with Fontina cheese and eggs, breaded in breadcrumbs, and then cooked in butter. They are served with grated white truffle and seasoned with salt and pepper.
Clean the chops from any bone fragments and skin
With a sharp and pointed knife, make a horizontal incision in the meat on the side opposite the bone, creating a kind of pocket open on one side from each chop
Slice the cheese and truffle and place a little inside each chop without overfilling
Then beat the edge of the chop with a meat mallet so that the two layers of meat adhere as much as possible and do not let the filling escape
Salt and pepper the chops, flour them, and shake them a little to remove excess flour
Beat the eggs with a pinch of salt and dip the meat in it, coating it
Finally, pass the chops in the breadcrumbs
Melt half the butter in a pan that can hold three chops, and when it's hot, place the breaded meat in it and brown it on both sides, turning often and cooking for about 8-10 minutes per side
Place the cooked chops on a plate lined with kitchen paper and keep them warm
Clean the pan with more paper, add the rest of the butter, and when it's hot, cook the remaining chops
Drain the chops on kitchen paper and serve them with French fries and green salad
Pan
Bowl
Pot
Italia, Valle d'Aosta
| Energy (kcal) | 170.26 |
| Carbohydrates (g) | 0.11 |
| of which Sugars (g) | 0.11 |
| Fat (g) | 10.15 |
| of which Saturates (g) | 5.71 |
| Protein (g) | 19.47 |
| Fiber (g) | 0.2 |
| Sale (g) | 0.29 |
