Stuffed Chops - Valdostano style
calories: high
category: second course
cost: high
difficulty: medium
preparation time: 60
Ingredients
Veal chops 6 large ones
Fontina Valdostana 6 slices
Lean raw ham 6 slices
Flour as required
Bread Crumbs as required
Eggs 2
Butter 30 gr.
Salt to taste
Pepper to taste
Tomato sauce as required
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Wine Tips
for your meals
Fontina Valdostana 6 slices
Lean raw ham 6 slices
Flour as required
Bread Crumbs as required
Eggs 2
Butter 30 gr.
Salt to taste
Pepper to taste
Tomato sauce as required
See our
Wine Tips
for your meals
Preparation Take a sharp knife and carefully cut the chops in half through the middle leaving the two halves attached to the bone. Beat them delicately with a meat beater and open them out.
Put one slice of fontina and one slice of raw ham on the bottom half of each of the six chops. Fold the upper part over and fix the chop together with a toothpick.
Pass the chops in the flour, then in the beaten eggs and then in the bread crumbs, pressing them well.
Heat the butter in a large pan and fit the chops in. Let them fry well at a medium heat until they are crisp and brown. The Chef's tips Chambave rouge is an intense dry ruby red wine, slightly acid, to be served at 16 - 18°C. Curiosity This very rich dish is adapted to the cold climate of the Italian Alps as it provides a high number of calories.
Put one slice of fontina and one slice of raw ham on the bottom half of each of the six chops. Fold the upper part over and fix the chop together with a toothpick.
Pass the chops in the flour, then in the beaten eggs and then in the bread crumbs, pressing them well.
Heat the butter in a large pan and fit the chops in. Let them fry well at a medium heat until they are crisp and brown.
