Cotletta Alla Valdostana

This is a stuffed veal cutlet with prosciutto and fontina. It is basically an Italian cordon bleu.

  1. Pound out your veal cutlets if necessary.
  2. Place some fontina and prosciutto on one cutlet, then another layer of prosciutto and fontina if possible. Top with another cutlet. Pinch edges to seal
  3. Bread in flour, eggs, and your choice of breadcrumbs
  4. Serve with gnocchi, potatoes, or anything of your choice