Small slices of veal
• 43 kcal
slices of fontina cheese
slices of cooked ham
• 0 kcal
• 146 kcal
• 0 kcal
• 899 kcal
• 21 kcal
• 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
Place the veal slices between two sheets of baking paper: this will help not to weaken the meat (1).
Beat the meat using a meat tenderizer (2).
In the end, you will have to obtain thin cutlets and a uniform thickness (3).
Dry each slice well with absorbent paper (4).
Slice the fontina (5).
Arrange the fontina on half a slice of meat (6).
Add a slice of cooked ham (7).
Add more fontina (8).
Close the escalope by pressing firmly on the edges (9).
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).
First pass each chop in the flour, it will serve as glue (11).
Then in the beaten egg, making sure all sides are well covered (12).
Finally, bread with breadcrumbs (13).
In a non-stick pan, melt the butter (14).
As soon as it starts to sizzle, add the cutlets (15).
Cook them over medium heat for 5 minutes on each side (16).
As soon as the cutlets are golden, drain them and let them dry on absorbent paper (17).
Bring to the table and serve hot (18).
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.
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.