Mauro Pellisier, Villeneuve, Aosta
Fontina cheese and Valle d’Aosta are synonymous. The origin of the name itself is debated – does it refer to Mont Fontin or the Italian verb fondere, meaning “to melt?” – but either way, this cheese is one of the most outstanding of the area.
(Yield: 4 servings)
8 veal cutlets
1 white truffle (if available)
¼ pound Fontina cheese
salt and freshly ground pepper
flour (for dredging)
2 eggs
breadcrumbs (for coating)
6 tablespoons butter
1. Laying each cutlet flat, pierce side opposite bone with sharp knife to create a pocket-like incision.
2.Cut truffle and cheese into thin pieces and insert into cut pockets, ensuring incision can be closed with a toothpick.
3.Season cutlets with salt and pepper. Dredge them in flour, shaking off excess.
4.In bowl beat eggs and add a pinch of pepper. Dip cutlets into egg mixture.
5.Roll cutlets in breadcrumbs, making sure all sides are coated.
6.Melt butter in large skillet over medium-high heat. Cook cutlets until golden on both sides, flipping every 5 to 8 minutes.
Serve while hot.
If white truffles are not available, garlic slivers can be used, giving it a different and wonderful flavour. Try it both ways.