Costoletta Alla Valdostana (Veal Stuffed with Fontina and Prosciutto)

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat and calories.

fontina cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: emmental cheese

Part-skim mozzarella reduces calories while maintaining meltiness.

Gather all ingredients: veal cutlets, fontina cheese, prosciutto, panko breadcrumbs, flour, eggs, butter, salt, arugula, and lemon wedges.

Shred the fontina cheese, aiming for about 2 ounces.

In a shallow dish, crack 2 large eggs and combine with 2 tablespoons of flour.

In another shallow dish, add 1.5 cups of panko breadcrumbs.

Pound the veal cutlets to about an eighth inch thick, doubling their size without tearing them.

Spread half the shredded fontina cheese on one veal cutlet, leaving a border.

Layer 2 slices of prosciutto on top of the cheese, ensuring no overhang.

Place another veal cutlet on top to enclose the filling, then season both sides with salt.

Dip the stuffed cutlet into the egg and flour mixture, then coat it in panko breadcrumbs.

Melt 4 tablespoons of butter in a skillet over medium heat, adding more if needed.

Fry the breaded cutlet on medium heat for 3-5 minutes per side, ensuring the butter does not burn.

Check for doneness; the cutlet should be cooked through with melted cheese inside.

Serve with arugula and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens