1. Slice the cheese thinly. Cut a slit into the side of each veal chop to
form 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 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. Melt the butter in a heavy skillet or saute pan. Add the
chops and saute about 15 minutes or until golden brown on both sides.
4. Serve piping hot, surrounded by the lemon wedges and garnished, if
desired, with a few parsley sprigs. Note: For this dish, you must obtain
Val d'Aosta fontina. The Swiss variety will not be the same.
CANTINA D'ITALIA
18TH STREET NW, WASHINGTON, DC
BEVERAGE:GATTINARA
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Where love is, God is. #Henry Drummond”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!