Cotoletta alla Valdostana

Cotoletta alla Valdostana is a classic Italian veal dish originating from the Aosta Valley region in the northwestern Alps. It is a variation of the traditional Milanese-style breaded cutlet, distinguished by its generous filling of melted fontina cheese and, often, thin slices of prosciutto cotto. The dish is prepared by butterflying a veal chop or cutlet, layering it with fontina and ham, then breading and pan-frying it in butter until the exterior is golden and crisp while the interior becomes molten and rich.

A great version of Cotoletta alla Valdostana hinges on the quality of the fontina, which should be creamy and nutty, and the technique of sealing the breading to prevent the cheese from leaking during cooking. The final result should offer a satisfying contrast between the crunchy crust and the gooey, savory center. At **Habemus Fame** in Modugno, Italy, the dish is celebrated for its authentic execution, with the venue’s preparation highlighting the perfect balance of textures and the rich, decadent flavor of the melted cheese. Regional variations may substitute the veal with chicken or pork, or omit the prosciutto for a purely cheese-filled version. While the Aosta Valley remains the spiritual home of this dish, its popularity has spread across Italy, with each interpretation honoring the core principle of a crisp, buttery exterior encasing a luscious, melted heart.