Costoletta alla Valdostana (Stuffed Breaded Veal)
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
28 mins
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Servings
2 chop (serves 2)
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Calories
1060 kcal
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Course
Main Course
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Cuisine
Italian
Costoletta alla Valdostana (Stuffed Breaded Veal)
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Costoletta alla Valdostana is a traditional dish from the Aosta Valley. A breaded veal chop stuffed with fontina cheese and prosciutto cotto (ham) then fried in butter. It's a hearty, indulgent and so delicious.
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Ingredients
- 14 oz (400g) veal chop (bone-in)
- 2 slices prosciutto cotto Italian ham
- 3.5 oz (100g) Fontina DOP cheese, cut into thick slices
- 1 egg
- flour for dredging
- ¾ cup (100g) breadcrumbs
- 5-6 tablespoons (75g) unsalted butter
- 2 tablespoons olive oil
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Instructions
- Trim off any sinue (sliverskin) around the edges of the veal chop. Trim the the meat away from the bone making sure to leave it attached at the very end (leave about inch of the meat attached to the bone).
- Cut the veal chop in half through the middle making sure to keep it attached at the bone. Using the flat side of a meat mallet or rolling pin (if using a rolling pin cover the meat with plastic wrap first) flatten the meat all over until about half its thickness.
- Open the veal, add a layer of cheese slices then top it with two slices of ham. Top the ham with more cheese slices then fold the veal over the top.
- Use a meat mallet or rolling pin to flatten the edges slightly (this helps to seal it).
- Carefully dredge the veal chop in flour, egg and breadcrumbs then place on a plate.
- Add the butter to a large pan on a medium-low heat. Once melted add the veal chop and cook for 4 minutes on each side until golden, crispy and cooked through.
- Let the veal chop rest for 3-4 minutes before serving.
Notes
- Other cheeses you can use - instead of Fontina you could use Gruyere or Comte.
- Bone in or out - you can opt to remove the bone if you prefer just make sure to keep the veal attached at one end when you cut it open for the filling.
- Cooking the veal - a medium-low heat is best for cooking the veal. If the heat is too high the breadcrumbs will burn before the veal is cooked through.
- Prepping in advance - you can prep and stuff the veal in advance then store it in the fridge until needed. Don't bread the veal in advance as the breadcrumbs turn soggy if left for too long.
Nutrition Information
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Calories
1060kcal
(53%)
Carbohydrates
38g
(13%)
Protein
72g
(144%)
Fat
67g
(103%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
7g
Monounsaturated Fat
29g
Trans Fat
0.01g
Cholesterol
714mg
(238%)
Sodium
1318mg
(55%)
Potassium
889mg
(25%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1108IU
(22%)
Calcium
461mg
(46%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2chop (serves 2)
Amount Per Serving
Calories 1060 kcal
% Daily Value*
| Calories | 1060kcal | 53% |
| Carbohydrates | 38g | 13% |
| Protein | 72g | 144% |
| Fat | 67g | 103% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 714mg | 238% |
| Sodium | 1318mg | 55% |
| Potassium | 889mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1108IU | 22% |
| Calcium | 461mg | 46% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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