Veal Chops Valdostana Recipe

Veal Chops Valdostana Recipe
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.


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.


Calories per serving:

587 kcal

Daily value:



  • Carbohydrate, by difference 55 g
  • Protein 14 g
  • Total lipid (fat) 36 g
  • Vitamin A, IU 1 IU
  • Vitamin B-12 1 µg
  • Vitamin D 5 IU
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 4 µg
  • Ash 2 g
  • Aspartic acid 1 g
  • Betaine 3 mg
  • Caffeine 4 mg
  • Calcium, Ca 36 mg
  • Cholesterol 21 mg
  • Choline, total 44 mg
  • Fatty acids, total monounsaturated 13 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 13 g
  • Fiber, total dietary 3 g
  • Folate, DFE 49 µg
  • Folate, food 21 µg
  • Folate, total 37 µg
  • Folic acid 17 µg
  • Glutamic acid 1 g
  • Iron, Fe 3 mg
  • Leucine 1 g
  • Lutein + zeaxanthin 4 µg
  • Magnesium, Mg 60 mg
  • Manganese, Mn 1 mg
  • Niacin 5 mg
  • Phosphorus, P 245 mg
  • Potassium, K 382 mg
  • Selenium, Se 14 µg
  • Sodium, Na 385 mg
  • Starch 11 g
  • Sucrose 6 g
  • Sugars, total 23 g
  • Theobromine 119 mg
  • Tocopherol, gamma 3 mg
  • Water 19 g
  • Zinc, Zn 2 mg
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