Stuffed Veal Cutlets with Prosciutto and Fontina

Name: Stuffed Veal Cutlets with Prosciutto and Fontina
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 (3-ounce), veal cutlets, about ¼ inch thick, halved crosswise; 2 ounces, fontina cheese, shredded (½ cup); 4 thin slices, Prosciutto di Parma (2 ounces); 2 , large eggs; 2 tablespoons, all-purpose flour; 1½ cups, panko bread crumb; 8 tablespoons, unsalted butter; , Salt and pepper; , Lemon wedges

1 comment

Cotoletta alla valdostana is a prime example of the hearty fare: A small amount of veal becomes a hearty meal when stuffed with decadent prosciutto and fontina cheese.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES4

TIME45 minutes

Italian Name:Cotoletta alla valdostana

Stuffed Veal Cutlets with Prosciutto and Fontina

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

In the Alpine region of Valle d'Aosta, food is rich and hearty owing to its history: Substantial foods kept folks sated for the heavy lifting required of mountain living. Here, butter is preferred to olive oil and creamy cheeses—a product o...

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