Costolette Alla Valdostana Recipe

click to rate
0 votes | 749 views
Servings: 6


Cost per serving $0.64 view details
  • 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)


  1. 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. 2. Place the chops on a flat surface and press the top and bottom together.
  3. Seal the edges by beating hard with a heavy knife or possibly mallet. Season lightly with the salt and pepper.
  4. 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.
  5. 4. Serve piping warm, surrounded by the lemon wedges and garnished, if you like, with a few parsley sprigs.
  6. Note: For this dish, you must obtainVal d'Aosta fontina. The Swiss variety won't be the same.


Add the recipe to which day?
« Today - Oct 02 »
Today - Oct 02
October 3 - 9
October 10 - 16
October 17 - 23
Please select a day
or Cancel
Loading... Adding to Planner


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%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment