Discover how to prepare Italian Valdostana—a delicious veal cutlet crowned with savory ham and melty cheese, breaded and pan-fried to perfection.
Italian Valdostana
Description
Italian Valdostana is a classic dish from Italy that features thin, tender veal cutlets topped with a slice of ham and fontina cheese. The cutlets are lightly seasoned, breaded, and pan-fried until golden brown, creating a delightful contrast between a crunchy exterior and a juicy, flavorful interior. Serve with a squeeze of lemon to enhance the rich flavors of this traditional dish.
Ingredients
4 pieces veal cutlet – (approx. 600 g total)
Instructions
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Pound the veal cutlets until thin, then season both sides with salt and black pepper.
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Place one slice of ham and one slice of fontina cheese on each veal cutlet. If desired, fold the cutlet over or roll it and secure with toothpicks to hold the filling in place.
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Dredge each prepared cutlet in the all-purpose flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs.
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In a large skillet, heat the olive oil and unsalted butter over medium-high heat. Once hot, add the breaded cutlets and cook for about 3–4 minutes on each side until golden and crispy. To help the cheese melt, cover the pan during the final minute of cooking.
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Remove the cutlets from the skillet and drain briefly on paper towels.
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Serve hot, garnished with lemon wedges if desired, and enjoy your authentic Italian Valdostana!
Italian valdostana, veal cutlet, ham and cheese, breaded veal, Italian appetizer
