Pork Chops "Valle D'aosta"
Instructions
Record thickness 6 veal cutlets about 2 cm tall United only by holding a party; enter in each 3 slices of fontina and, as required, 2 slices of ham and (when finances abound) some covers of white truffle.
Close the chops, making it perfectly match the edges and press down slightly with the Palm of your hand.
Beat 4 eggs with a pinch of salt; lightly flour them, then put them first in eggs, then in plenty of breadcrumbs, pressandole well to adhere the Breading.
Fry over low heat in plenty of warm butter, well browned and crisp, drain on paper towels, salt them lightly and serve immediately.
Ingredients and dosing for 6 persons
- 6 veal cutlets about 2 cm high
- 18 slices of fontina cheese
- 12 slices of ham
- Some gills of white truffle (optional)
- 4 eggs
- Salt
- Abundant of butter