A delicious recipe for Cotolette alla Valdostana made with veal, ham, fontina cheese, and eggs. The cotolette can be prepared by frying in butter, deep frying in peanut oil, or baking in the oven with extra virgin olive oil.
1: Flatten the chosen slices of meat using a meat tenderizer.
2: Place the slices on a cutting board and lightly salt them.
3: Place slices of ham and very thinly sliced fontina cheese on half of the meat slices.
4: Cover with the other half of the meat slices.
5: Dip the stuffed meat slices in beaten eggs, then coat with breadcrumbs, pressing well to adhere.
6: Repeat dipping in eggs and breadcrumbs for thicker coating.
7: For frying in butter: Melt butter in a pan and cook the cotolette for about 10 minutes on each side until golden.
8: For frying in oil: Heat ample peanut oil until hot and fry the cotolette until golden, then drain on paper towels.
9: For baking: Place the cotolette on a baking tray lined with parchment and spray with extra virgin olive oil. Bake in a preheated fan oven at 200° for about 25 minutes, turning halfway through.
