Today I want to share this simple recipe with you, which comes from Valle D’Aosta, the smallest Italian region in northwest Italy, right on the border with France and Switzerland. This region is famous for its majestic peaks, but also for its fontina cheese. This recipe is very easy and delicious!


Cris’ Valdostana Cutlets – serves 3

Recommended pairing: I would suggest a medium body, still, dry red wine. You can stay in the region and pair with a Chambave Red, but Rosso Montepulciano or Barbera work as well! 


– 3-4 big slices of thinly sliced veal (or 6 small)

– 4 slices of ham

– 3 slices of Fontina or Emmental

– 2 eggs

– 1 1/2 cups of breadcrumbs

– 1 cup of flour

– 1 1/2 cups of sunflower oil

– Salt


• Flatten the meat with a meat tenderizer

• Place the Fontina cheese on the veal cutlets

• Add one slice of ham on top of each cutlet

• Fold it or cover with another cutlet

• As best you can, seal the edges (use wooden sticks if necessary)

• Dunk the stuffed cutlets in the flour

• Then move to the beaten eggs, coating both sides

• Then pass the meat to the breadcrumbs and make sure that you cover both sides very well to seal the cheese inside

• Once the oil is hot, add the stuffed cutlets

• Fry both sides for 6-7 minutes each, or until golden and crispy

• Place on a kitchen paper towel and serve immediately

Buon appetito!!

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