|Fontina-Stuffed Breaded Veal Chops
4 veal chops, bone in (1/2 inches thick)
1/4 pound Fontina from Val d’Aosta,
removed, cut into 4 thin slices
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup unbleached all-purpose flour
1 extra-large egg, beaten
1 cup fresh bread crumbs
5 tablespoons unsalted butter
Cut a horizontal slit in each veal chop, leaving the meat attached at the bone
end. Open the two flaps of each chop and place 1 slice of Fontina over the
bottom flap of each chop; lay the top flap over the cheese to close. Using
a meat mallet, pound each chop gently to seal the pocket. Season both sides
with the salt and pepper.
Place the flour on one plate, the beaten egg in another, and the bread crumbs
on a third. Dredge the veal chops in the flour and shake off the excess; dip
into the beaten egg, coating both sides well; finally, dip into the bread crumbs,
pressing on both sides to help them adhere.
Melt the butter in a 12-inch skillet over medium-high heat until foaming. Add
the veal chops and cook until golden on both sides and still rosy inside, turning
once; it should take about 5 minutes per side. Serve hot.
(Micol Negrin, Rustico Regional Italian Country Cooking,