Veal Chops Valdostana Recipe


Nutrition

Cal/Serving: 831
Daily Value: 42%
Servings: 4

Low-Carb
Sugar-Conscious, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat53g82%
Saturated28g141%
Trans0g0%
Carbs32g11%
Fiber2g7%
Sugars2g0%
Protein53g106%
Cholesterol340mg113%
Sodium630mg26%
Calcium258mg26%
Magnesium69mg17%
Potassium737mg21%
Iron4mg20%
Zinc6mg43%
Vitamin A1085IU22%
Thiamin (B1)0mg29%
Riboflavin (B2)1mg45%
Niacin (B3)19mg94%
Vitamin B61mg58%
Folic Acid (B9)72µg18%
Vitamin B123µg50%
Vitamin D1µg0%
Vitamin E2mg8%
Vitamin K17µg21%
Fatty acids, total monounsaturated17g0%
Fatty acids, total polyunsaturated4g0%
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Country Cooking of Italy
Hirsheimer and Hamilton

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.

2
Ratings4

INGREDIENTS

  • 4 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.

Recipe Details

Adapted from The Country Cooking of Italyby Colman Andrews (Chronicle Books, 2011)

Servings: 4
Cuisine: Italian

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