Stuffed Veal Cutlets (Costolette Alla Valdostana)

Yield: 4 servings

Ingredients:

• 4 thick veal T-bone steaks
• 8 ounces (227 g) fontina cheese, sliced
• 8 slices prosciutto
• 4 eggs
• 1 cup (240 ml) milk
• 1 cup (240 ml) flour
• 1 teaspoon (2.5 ml) salt, divided
• 1 cup (240 ml) fine bread crumbs
• 1 teaspoon (5 ml) ground black pepper
• 2 tablespoons (30 ml) butter, plus more for serving
• 2 tablespoons (30 ml) olive oil
• Italian parsley, chopped finely, for garnish
• Cut lemon, to serve

Method:

Preheat oven to 400 F (205 C).

Slice veal steaks in half horizontally, leaving the end attached by the bone, making a sort of pocket.

Stuff each pocket with slices of fontina cheese and prosciutto.

Crack eggs in a large shallow bowl. Add milk and whisk.

In another bowl, whisk flour and half of the salt together.

In a third bowl, sift together breadcrumbs, pepper, and remaining salt.

Set the bowls up side by side, then dredge the stuffed veal pieces first in the flour, then dip in egg mixture, then dredge in breadcrumbs.

Heat butter and olive oil in a heavy skillet over medium-high heat.

Sear the breaded stuffed steaks until golden and crispy (3-4 minutes each side), turning carefully.

Transfer skillet with the veal to the oven and heat for another 3- 4 minutes, until the veal has cooked to the desired doneness.

When ready, place on a serving dish, garnish with parsley and serve with melted butter and lemon.

Buon appetito!