Valdostana Veal Cutlets

By GialloZafferano · 40 min

Ingredients

Instructions

1. Slice the Fontina thinly and evenly so it melts easily. If the veal slices are thick, gently flatten them between two sheets of parchment paper with a meat tenderiser, without tearing them.
2. In a large pan, melt the butter with a drizzle of extra-virgin olive oil over gentle heat, without letting it darken.
3. Dredge each veal slice in flour, pressing lightly and shaking off the excess.
4. Place the cutlets in the hot pan and brown over medium-high heat for a few minutes per side until golden, seasoning with salt and pepper to taste as they cook.
5. When the meat is well browned, deglaze with the white wine and let the alcohol evaporate completely.
6. Lower the heat slightly. Place a slice of cooked ham and a slice of Fontina on each cutlet.
7. Cover with a lid and cook for about 3 more minutes, just until the cheese melts into a creamy layer. The cutlets are done when the Fontina is fully melted, the sauce has reduced, and the meat is soft and juicy. Turn off the heat.
8. Transfer to plates, spoon the cooking sauce over them, and serve immediately.

Summarized from GialloZafferano's video. Watch it for the details.

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