Follow us


Aosta Valley cutlets: don’t call them cordon bleu

Aosta Valley cutlet

The Aosta Valley cutlet with the traditional recipe is prepared by stuffing the veal slices with fontina cheese and ham and then frying everything.

A short holiday in the Aosta Valley will be enough to fall in love with its typical dishes. One for all? The Aosta Valley cutlet obviously. Prepared with veal slices stuffed with ham and fontina cheese then breaded in egg and breadcrumbs and fried, they are a real flavor bomb, perfect for warming up cold mountain evenings (and not only).

But be careful not to confuse it with the blue cordon or other similar recipes, someone would have to say. Indeed, according to Wikipedia , the preparation should be totally different. The veal slice is first breaded and fried and then covered with ham and cheese and only now passed in the oven. The flavors remain unchanged and now the recipe is well established and the “stuffed” one, so we too have decided to prepare them like this.

Aosta Valley cutlet
Aosta Valley cutlet

How to prepare the Aosta Valley cutlet with the traditional recipe

  1. First, beat the slices of meat to reduce their thickness.
  2. Place four on the cutting board and place a slice of fontina cheese and a slice of ham in the center .
  3. Close with a second slice, pressing gently along the edges.
  4. Beat the eggs and lightly salt them.
  5. Pass the slices first in the beaten egg and then in the breadcrumbs .
  6. Fry them in butter (or seed oil) until they are golden brown and crunchy.
  7. Serve hot, seasoning them to taste with another pinch of salt.

Staying on the subject of main courses, we want to recommend another recipe that we like very much, that of pork ribs .


The Aosta Valley ribs are good freshly made. The best way to store them is in the refrigerator , well covered with plastic wrap. You can then heat them in a pan for a few minutes, just long enough to make the cheese stringy.


Read also

Recipes3 hours ago

Pan-fried mushrooms and potatoes: the greedy side dish of autumn

The recipe for mushrooms and potatoes is a delicious side dish with a flavor of the forest in autumn. Let’s...

Recipes5 hours ago

The delicious sugar-free orange marmalade

Sugar-free orange marmalade never disappoints: lots of fruit, zero sweetener for a perfect recipe on its own or to fill...

Food5 hours ago

Soluble fibers: what they are, what they are used for and where they are found

Soluble fibers are among the essential elements for the proper functioning of our body. Here’s where we can find them...

Recipes8 hours ago

Vegetarian burrito with peppers and zucchini: the recipe from scratch!

Vegetarian burritos with peppers and zucchini are a tasty take on the traditional Mexican dish Vegetarian burritos with peppers and...

Recipes22 hours ago

Are you peckish? Try the mazzafame pancakes

Incredibly irresistible, mazzafame fritters are one of the most loved and appreciated street food in Abruzzo. The mazzafame fritters are...

Food23 hours ago

Foods rich in fiber: what they are and why they are good for you

Foods rich in fiber are an indispensable part of proper nutrition. In fact, these are foods that should never be...

Recipes24 hours ago

Persimmon cream: the recipe for a tasty and healthy dessert

Here is the recipe for an ideal dessert to be enjoyed at the end of the hot season: persimmon cream...

Recipes1 day ago

Who said you can’t make a savory crumble?

The savory crumble is a great side dish, easy to customize according to the seasons. Here is our easy recipe...