Veal Chops Valdostana Recipe

Veal Chops Valdostana Recipe
Editor
Country Cooking of Italy

Hirsheimer and Hamilton

Country Cooking of Italy

Fontina — the real thing, which has been made from raw cow’s milk in the alpine reaches of the Valle d’Aosta for eight or nine hundred years — is one of Italy’s great cheeses: aromatic, herbaceous, a little sweet. It also melts extremely well, and is used frequently in cooking, in its home region and beyond.

I first encountered this classic preparation one October almost 40 years ago at a little restaurant in the countryside near Saint-Vincent — I’ve long since forgotten its name — where slices of white truffle were added to the filling.

Ingredients

  • bone-in veal loin chops, 6-8 ounces each and about 1-inch thick
  • 1/4  pound  mature (firm) fontina, sliced thinly
  • Salt and pepper
  • 2 eggs
  • 1/2  cup  flour
  • 1  cup  toasted breadcrumbs, homemade or commercial
  • 6-8  tablespoons  clarified butter

Directions

With a sharp knife, carefully slice each veal chop in half horizontally to within ½ inch of the bone. Divide the cheese slices evenly between the chops, slipping them in between the halves. With a meat mallet or the bottom of a clean, flat-bottomed wine bottle, gently pound the edges of each chop together.

Season the chops generously on both sides with salt and pepper. Lightly beat the eggs in a shallow bowl, put the flour into a second shallow bowl, and put the breadcrumbs into a third bowl. Melt the butter in a frying pan large enough to hold all the chops over medium-high heat. One at a time, dredge the chops in the flour, dip them in the eggs, and then dredge them in the breadcrumbs, shaking off the excess each time. Add to the hot butter and fry, turning once, until golden brown on both sides, 2-3 minutes per side.

Reduce heat to low and cook, turning once, until tender and the cheese has melted, about 20 more minutes. Serve immediately.

Nutritional Facts

Total Fat
29g
41%
Sugar
22g
24%
Saturated Fat
13g
54%
Cholesterol
21mg
7%
Carbohydrate, by difference
63g
48%
Protein
10g
22%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
26mg
3%
Choline, total
23mg
5%
Fiber, total dietary
3g
12%
Folate, total
37µg
9%
Iron, Fe
3mg
17%
Magnesium, Mg
17mg
5%
Niacin
2mg
14%
Phosphorus, P
149mg
21%
Selenium, Se
14µg
25%
Sodium, Na
465mg
31%
Water
19g
1%
Zinc, Zn
1mg
13%

Veal Shopping Tip

There are 5 different kinds of veal depending on age and how it has been fed.

Veal Cooking Tip

Veal may require placement of an additional layer of fat around the meat to prevent it from drying out.

Veal Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.