Veal Chops Valdostana Recipe

Editor
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.

4
Servings
854
Calories Per Serving
Deliver Ingredients

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.

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.

Nutritional Facts

Total Fat
55g
84%
Sugar
2g
N/A
Saturated Fat
28g
100%
Cholesterol
287mg
96%
Protein
55g
100%
Carbs
33g
11%
Vitamin A
297µg
33%
Vitamin B12
6µg
94%
Vitamin B6
1mg
65%
Vitamin D
4µg
1%
Vitamin E
2mg
8%
Vitamin K
9µg
11%
Calcium
253mg
25%
Fiber
2g
7%
Folate (food)
29µg
N/A
Folate equivalent (total)
66µg
17%
Folic acid
22µg
N/A
Iron
4mg
20%
Magnesium
109mg
27%
Monounsaturated
20g
N/A
Niacin (B3)
15mg
76%
Phosphorus
645mg
92%
Polyunsaturated
3g
N/A
Potassium
609mg
17%
Riboflavin (B2)
0.8mg
48.8%
Sodium
731mg
30%
Thiamin (B1)
0.5mg
30%
Trans
0.8g
N/A
Zinc
6mg
38%