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Ингредиенты
- 1/2 lb Val D'aosta Fontina cheese
- 6 x 1" thick veal chops Salt and pepper
- 2 1/2 Tbsp. All-purpose flour
- 1 x Egg, well beaten
- 1/2 c. Fine dry bread crumbs
- 1/4 lb Unsalted butter
- 3 x Lemons, cut in wedges Parsley sprigs (optional)
Инструкции
- 1. Slice the cheese thinly. Cut a slit into the side of each veal chop to create a pocket. Stuff the pockets with the cheese.
- 2. Place the chops on a flat surface and press the top and bottom together.
- Seal the edges by beating hard with a heavy knife or possibly mallet. Season lightly with the salt and pepper.
- 3. Dredge the chops in the flour, dip in the beaten egg, and coat with the bread crumbs. Heat the butter in a heavy skillet or possibly saute/fry pan. Add in the chops and saute/fry about 15 min or possibly till golden on both sides.
- 4. Serve piping warm, surrounded by the lemon wedges and garnished, if you like, with a few parsley sprigs.
- Note: For this dish, you must obtainVal d'Aosta fontina. The Swiss variety won't be the same.
- CANTINA D'ITALIA
- BEVERAGE:GATTINARA
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 6 servings | |
| Calories 198 | |
| Calories from Fat 146 | 74% |
| Total Fat 16.61g | 21% |
| Saturated Fat 10.06g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 79mg | 3% |
| Potassium 57mg | 2% |
| Total Carbs 10.46g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.02g | 1% |
| Protein 2.79g | 4% |
