Costoletta alla Valdostana

From the Alpine Aosta Valley, costoletta alla Valdostana tucks melting Fontina and a thin slice of ham inside a thick chop. Breaded and pan-fried until golden, it is hearty mountain comfort on the plate.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 450 cal
• 12g protein
• 25g carbs
• 8g fat
• 1g fiber

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Ingredients

• 4 bone-in veal or pork chops, thickMeat
• 6 oz Fontina cheeseDairy
• 4 slices prosciutto or cooked ham, thin slicesDeli
• 2 eggs, beatenDairy
• 1 1/2 cups breadcrumbsPantry
• 1/2 cup flourPantry
• 4 tbsp butterDairy
• 2 tbsp olive oilPantry
• to taste saltSpices
• to taste black pepperSpices

Instructions

1. 1Cut a pocket into each chop. Season inside and out.
2. 2Tuck in Fontina and a slice of prosciutto; secure with a toothpick if needed.
3. 3Dredge in flour, dip in egg, then coat in breadcrumbs.
4. 4Pan-fry in butter and oil over medium heat until golden and cooked through.
5. 5Rest briefly. Serve with a simple salad or roasted potatoes.