COSTOLETTA di VITELLO alla VALDOSTANA (Veal Cutlet from the Val D'Aosta)


Now that the holiday season is past, we are starting a new year and for all of you in the northern hemisphere where we are, it is WINTER!

This month's recipe takes us to north western Italy, to the Val D'Aosta, that flanks France and Switzerland. It is a hearty winter dish that we feel gets you in the mood for our special ONLINE SUNDAY series of full menu lessons starting Jan 10th. In those we will be taking our inspiration from Trentino Alto Adige, home of the Dolomites.

Veal Cutlet in the Val D'Aosta fashion or otherwise know as a 'Cordon Bleu'
Costoletta alla Valdostana


The Valle d'Aosta kitchen reflects its rocky and rugged terrain and takes into account the region’s famous dairy production of butter and cheese. The most famous meat dish is the Costoletta alla Valdostana, a breaded veal rib cutlet with prosciutto and melted Fontina that packs not only a caloric but a tasty punch, perfect after a long day tending ones cattle or walking the hills (think the Sound of Music).

This recipe was recently featured in Frigo Magazine. We produced a how to for them in November.

YIELD​ : 4

PREP TIME​ : 1 hour

LEVEL : Easy


4 boneless veal rib chops

4 thick slices of Fontina cheese

4 slices of ham (prosciutto cotto)

2 eggs, lightly beaten

salt, pepper

plain flour for dredging

breadcrumbs or crushed grissini

100 g butter (better if clarified)

120 g truffle butter (*)


Using a paring knife, carefully cut a pocket in each veal chop. Flatten the cutlet with a meat tenderizer to even out its thickness and insist a bit more at pocket openings to make it easier to close with a toothpick.

Place a slice of cheese wrapped in a slice of ham into each pocket. Close the openings and secure them with a wooden toothpick.

Preheat the oven to 180°C/350°F.

Season your stuffed cutlets with salt and pepper, dredge them in flour and then dip them in the beaten eggs. Give them one final dredging in breadcrumbs, pressing well to make sure the crumbs adhere to the egg wash.

Cook these in a frying pan in butter, flipping only once and when both sides are golden transfer the pieces to a roasting pan. Spread the softened truffle butter on top and finish cooking these on a cookie sheet or tray in the hot oven for 5 to 10 minutes (cooking time changes depending on the thickness of the steak).

Serve with green salad dressed with a lemon vinaigrette and oven fries.

Suggested wines: a bubbly dry white (ex. Prosecco) or a dry red like Lambrusco. (*) If you don’t have truffles, mix à spoonful of dry porcini powder with lightly salted butter.


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