Escalopes from the Aosta Valley: the recipe for the traditional main course

ingredients
  • Small slices of veal
    8
    • 43 kcal

  • slices of fontina cheese
    8

  • slices of cooked ham


    4
  • Egg
    2
    • 0 kcal

  • Flour
    to taste
    • 146 kcal

  • Breadcrumbs


    to taste
    • 0 kcal
  • Butter
    100 grams
    • 899 kcal

  • salt
    to taste
    • 21 kcal

  • pepper


    to taste
    • 79 kcal

Calories refer to 100 grams of product

the Escalopes from the Aosta Valley I am a second course of meat typical of the cuisine of the Aosta Valley, now known and appreciated throughout Italy. Very easy to prepare and accessible to everyone, they require the veal slices to be stuffed with cooked ham and fontina, then passed through a rich breadcrumbs and finally fried in foamy butter. Crunchy on the outside and with soft heart and refined, they will conquer young and old. Just pair them with a seasonal side dish, preferably a fresh salad with arugula and cherry tomatoes, and in an instant you will have dinner ready.

Tradition has it that once stuffed, the slices of meat are passed first in the flour, then in the beaten egg and finally in the breadcrumbs, then cooked in butter, preferably clarified. As a cut of meat, the veal escalopes (the sirloin without the bone), but the sirloin, walnut or rump are also good. If you want a lighter dish, you can avoid frying the chops and bake them at 180 ° C, in ventilated mode, for about 20 minutes.

You can replace the fontine with another cheese of your taste, such asemmental or asiago; for an even more fragrant note, flavor the breadcrumbs with chopped rosemary and freshly ground pepper. We advise you to taste the Aosta Valley chops accompanied by raw vegetables, to balance the flavor of the dish, but nothing prevents you from enriching them with a soft mash or crispy baked potatoes. For an equally delicious variation, also try the Valdostana Chicken.

How to prepare chops from the Aosta Valley

Escalopes from the Aosta Valley

Place the veal slices between two sheets of baking paper: this will help not to weaken the meat (1).

Escalopes from the Aosta Valley

Beat the meat using a meat tenderizer (2).

Escalopes from the Aosta Valley

In the end, you will have to obtain thin cutlets and a uniform thickness (3).

Escalopes from the Aosta Valley

Dry each slice well with absorbent paper (4).

Escalopes from the Aosta Valley

Slice the fontina (5).

Escalopes from the Aosta Valley

Arrange the fontina on half a slice of meat (6).

Escalopes from the Aosta Valley

Add a slice of cooked ham (7).

Escalopes from the Aosta Valley

Add more fontina (8).

Escalopes from the Aosta Valley

Close the escalope by pressing firmly on the edges (9).

Escalopes from the Aosta Valley

Prepare 3 containers: one with the flour, one with the beaten eggs with a pinch of salt and pepper, and one with the breadcrumbs (10).

Escalopes from the Aosta Valley

First pass each chop in the flour, it will serve as glue (11).

Escalopes from the Aosta Valley

Then in the beaten egg, making sure all sides are well covered (12).

Escalopes from the Aosta Valley

Finally, bread with breadcrumbs (13).

Escalopes from the Aosta Valley

In a non-stick pan, melt the butter (14).

Escalopes from the Aosta Valley

As soon as it starts to sizzle, add the cutlets (15).

Escalopes from the Aosta Valley

Cook them over medium heat for 5 minutes on each side (16).

Escalopes from the Aosta Valley

As soon as the cutlets are golden, drain them and let them dry on absorbent paper (17).

Escalopes from the Aosta Valley

Bring to the table and serve hot (18).

Advice

The Flour it should be used as the first step for the breadcrumbs: it will serve as a glue with the eggs and the breadcrumbs.

Remember seal the edges cutlets and pass them very well in the egg then in the breadcrumbs.

storage

For an excellent result, the cutlets should be tasted hot and freshly prepared; you can keep them for a few days in the refrigerator in a special airtight container, but you can also freeze them.

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