Aosta Valley cutlets: don’t call them cordon bleu

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

A short holiday in the Aosta Valley will have been enough for you to fall in love with its typical dishes. One for all? The Valle d'Aosta cutlet obviously. Prepared with slices of veal stuffed with ham and fontina then breaded in egg and breadcrumbs and fried, they are a real flavor bomb, perfect for warming up cold mountain evenings (and beyond).

However, be careful not to confuse it with cordon bleu or other similar recipes, as someone might object. You can use bone-in ribs for a juicy Valle d'Aosta-style rib (in this case we recommend serving one per person ) or smaller slices of meat.

How to prepare Aosta Valley cutlet with the traditional recipe

1. First, take the slices of meat and, if they are too thick, beat them until they reach about 1 cm thick .
2. Place them on the cutting board and place a slice of fontina and a slice of ham in the center.
3. Close them like a sandwich and make four stuffed cutlets. Alternatively, you can take thicker slices of meat (or bone-in ribs), open them like a book and stuff them, then close them again, making the flaps adhere well.
4. Beat the eggs and salt them lightly.
5. Dip the slices first in the flour, then in the beaten egg and finally in the breadcrumbs .
6. Fry them in a pan in butter (or vegetable oil) until they are golden brown and crispy on both sides (it will take about 5 minutes per side ).
7. Serve hot, seasoning them to taste with another pinch of salt.

And here is a video recipe very similar to the classic version with the slices of meat, except that in this case only 4 slices of meat are used which are then closed like a wallet with the filling inside:

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

storage

The Valle d'Aosta style ribs are good freshly made. The best way to store them is in the refrigerator , well covered in cling film. You can then heat them in a pan for a few minutes, just long enough to make the cheese stringy.