Veal chops in Valdostane

4 veal chops (with bone)

120 g Fontina

1 egg

dried white bread crumbs

80-100 g butter
Which oil to choose? we'll show

salt, pepper

white truffles (optional)

In each chop and make a deep cut down to the bone. Enclose cut thin slices of Fontina. Place the chops on a flat surface, put a heavy press, leave for a while. Incision fasten wooden skewers (toothpicks), repel heavy hammer. Season with salt and pepper. Zapaniruyte chops in the following order: flour - beaten egg - breadcrumbs.

In a frying pan, melt the butter, brown the chops on both sides until golden brown (about 15 minutes). Serve chops, sprinkle them with thin shavings of white truffles (when possible), although this is not necessary, you can submit a dish, garnish it with a sprig of parsley and lemon slices. You can additionally bake chops in the oven, putting on each slice of cheese.

Note: chops in Valdostane necessarily use Fontina, any cheese will change the original taste of food.