Valle d'Aosta Recipes
COSTOLETTA ALLA VALDOSTANA

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COSTOLETTA ALLA VALDOSTANA

Veal Chop with Fontina

How to make the COSTOLETTA ALLA VALDOSTANA:

Butterfly the veal chops, leaving them attached to the bone. Flatten them slightly and place slices of Fontina in between each two pieces of meat. Add salt and pepper to taste and pound the edges together with a mallet.

Dip in the beaten egg and the breadcrumbs. Melt the butter in a skillet. When hot, place the veal chops in and cook for 2 min. on each side, then 3 more min. in the oven at 450°F. Remove from oven and place in serving platter. Add to the costoletta alla valdostana a shaving of white truffles over and serve.

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM