Recipe: Fontina-Stuffed Breaded Veal Chops (Costolette alla Valdostana) (Italian)

FONTINA-STUFFED BREADED VEAL CHOPS
(COSTOLETTE ALLA VALDOSTANA)

"Years ago in Val d'Aosta, meat was served before the soup course rather than following it like today. If the meat was not salted, smoked, or dried as a means to conserve it, it was cooked into hearty stews. Much more delicate-and recently conceived-than these robust braises are the Fontina-stuffed veal chops that appear on many Italian restaurant menus. If you feel like splurging, tuck a slice of white truffle along with the Fontina in the pocket of each chop: as the Fontina melts, the truffle lets out its inimitable aroma and the chop becomes a heavenly thing indeed."

4 veal chops, bone in (1 1/2 inch thick)
1/4 pound Fontina from Val d'Aosta, rind removed, cut into 4 thin slices
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup unbleached all-purpose flour
1 extra-large egg, beaten
1 cup fresh bread crumbs
5 tablespoons unsalted butter

Cut a horizontal slit in each veal chop, leaving the meat attached at the bone end. Open the two flaps of each chop and place 1 slice of Fontina over the bottom flap of each chop; lay the top flap over the cheese to close. Using a meat mallet, pound each chop gently to seal the pocket. Season both sides with the salt and pepper.

Place the flour in one plate, the beaten egg in another, and the bread crumbs in a third. Dredge the veal chops in the flour and shake off the excess; dip into the beaten egg, coating both sides well; finally, dip into the bread crumbs, pressing on both sides to help them adhere.

Melt the butter in a 12-inch skillet over medium-high heat until foaming. Add the veal chops and cook until golden on both sides and still rosy inside, turning once; it should take about 5 minutes per side. Serve hot.

Serves 4
Excerpted from Rustico by Micol Negrin
Copyright 2002 by Micol Negrin. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher