Valdostana cutlets are an irresistible typical dish from the Aosta Valley made with meat, ham, and cheese.
Probably of Austrian origin, it is a regional specialty that also has other famous variants, such as the one with bone-in veal chops filled with only Fontina Dop or with slices of white truffle, although the term “Valdostana” refers to the stuffing of the meat with ham and cheese.
Tasty and irresistible, they are perfect for a family lunch or dinner with friends, and even win over the little ones.
Read on to learn how to make valdostana cutlets with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 slices veal sirloin
- 4 slices smoked cooked ham
- 4 slices fontina
- 2 eggs
- flour
- breadcrumbs
- butter
- salt
Preparation of Valdostana Cutlets
Arrange the meat slices on a work surface, cover them with a sheet of parchment paper, and pound them with a meat tenderizer to thin them out (the use of parchment paper will prevent the meat’s fibers from fraying).
Place a slice of ham and a slice of fontina on each slice, then fold the meat like a wallet, taking care not to let the filling spill out and pressing well along the edges.Place some flour on a plate, beat the eggs in a bowl, and put breadcrumbs on another plate.
Coat the prepared cutlets in flour, covering all sides and then gently shaking off the excess flour.
Then dip them in the beaten eggs and finally in the breadcrumbs.Melt 2 tablespoons of butter in a non-stick pan.
When it is foaming, add the cutlets and cook them for four minutes on each side, adding a little more butter if necessary to prevent the coating from burning.
Place your Valdostana cutlets on a plate covered with kitchen paper to soak up excess grease before serving them hot, sprinkled with salt to taste.
Notes
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