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Breaded veal stuffed with fontina and prosciutto from Valle d'Aosta. This high protein mediterranean dish is a family favorite that takes the classic cutlet to indulgent alpine heights.
Lay each veal cutlet flat between plastic wrap and pound gently with a meat mallet until 1/4-inch thick for even cooking.
Season cutlets with salt and pepper, then layer each with a slice of fontina cheese and a slice of prosciutto. Fold in half to enclose the filling and gently press edges.
Set up three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs in the third. Dredge each stuffed cutlet first in flour (shake off excess), then in egg, and finally coat thoroughly in breadcrumbs.
Allow the breaded cutlets to rest for 10 minutes. Meanwhile, heat butter and olive oil in a large skillet over medium heat until the butter foams but does not brown.
Cook each cotoletta for 5–6 minutes per side, turning carefully and adjusting heat to maintain medium—cook until golden brown, the cheese is melted, and veal is just cooked through. Transfer to a paper towel-lined plate and let rest 2 minutes before serving.
