Stuffed Veal Cutlets Recipe
This Stuffed Veal Cutlets Recipe, or Costolette alla Valdostana, are a classic Italian dish that combines tender veal with rich Fontina cheese and savory prosciutto. Michael Bonacini’s version brings the flavors of northern Italy to your kitchen with a perfectly breaded and seared veal pocket that is crisp on the outside while meltingly tender on the inside. This dish is ideal for elegant dinners, special family meals, or when you want a restaurant-quality Italian entrée at home. The combination of cheese, prosciutto, and veal offers a satisfying balance of flavors, making this recipe a standout on any table.
The Inspiration
Costolette alla Valdostana originates from the Aosta Valley in northern Italy, where Fontina cheese is a regional specialty. This dish showcases the Italian approach to layering flavors—delicate veal enveloping rich, melted cheese, complemented by salty prosciutto, lightly breaded for texture, and finished with a crisp golden exterior.
The technique of creating a veal pocket, stuffing it, and then breading and searing reflects traditional Italian methods of transforming simple, high-quality ingredients into a decadent yet approachable meal. Michael Bonacini’s adaptation emphasizes ease and accessibility for home cooks without sacrificing authenticity. This dish is perfect for those who want to impress guests with a classic Italian main course that is as visually stunning as it is flavorful.
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!
Serving Suggestions
Stuffed Veal Cutlets are a show-stopping main course that pairs beautifully with a variety of side dishes. Serve alongside roasted vegetables, creamy polenta, or sautéed green beans for a balanced Italian-inspired meal. A simple arugula salad with lemon vinaigrette can provide a fresh, slightly peppery contrast to the rich veal and melted cheese. For wine pairing, a medium-bodied Italian red, such as Barbera or Dolcetto, complements the savory notes of the prosciutto and Fontina.
This dish can also be served with a side of roasted potatoes or creamy mashed potatoes to soak up any melted cheese and veal juices, making every bite rich and satisfying. Its combination of textures—the crisp breadcrumb exterior, tender veal, and gooey cheese—ensures a complex, enjoyable eating experience. These stuffed cutlets are perfect for replicating classic Italian fine dining in the comfort of your home.
Final Thoughts
Costolette alla Valdostana demonstrates the elegance of Italian cooking: simple, high-quality ingredients combined thoughtfully to create a visually stunning and delicious dish. Michael Bonacini’s approach balances tradition with accessibility, making this veal dish achievable for home cooks while preserving its rich flavors. The key is careful preparation: creating the veal pocket, evenly stuffing with Fontina and prosciutto, and ensuring the breadcrumbs are crispy without overcooking the veal.