ItalianAostan
Valdostana Cutlets
by Chef in Camicia · 306K subscribers on YouTube
A light version of the classic Valdostana cutlet: veal cutlets filled with fontina cheese and prosciutto, breaded with whole wheat crackers, fried until golden, and served with marinated zucchini.
- Difficulty
- medium
Ingredients
10 items- Fettine di Vitello per CotolettaVeal cutlets, thinly sliced
- FontinaValdostana cheese, sliced
- Prosciutto CrudoRaw ham, sliced
- FlourFor breading
- 2 pcsEggBeaten, for breading
- Pangrattato di Cracker IntegraliBreadcrumbs from whole wheat crackers
- Olive OilFor frying
- ZucchiniFor serving, marinated
- Lemon JuiceFor marinade
- SaltTo taste
Method
- Flatten the veal cutlets with a bottle until thin.
- Cut the fontina cheese into slices.
- Place a slice of prosciutto and two slices of fontina on each cutlet, then fold or cover with the meat.
- Bread the cutlets: first coat with flour, then dip in beaten eggs, then coat with breadcrumbs made from whole wheat crackers.
- Let the breaded cutlets rest for about 2 minutes so the coating adheres well.
- Heat oil in a pan and fry the cutlets until golden brown on both sides.
- Remove and drain on paper towels.
- Serve with marinated zucchini (sliced zucchini marinated with olive oil, lemon juice, and salt).
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
