Name: Stuffed Veal Cutlets with Prosciutto and Fontina
Total time: 45 min
Cuisine: ItalianEurope
Ingredients: 4 (3-ounce) veal cutlets , about ¼ inch thick, halved crosswise; 2 ounces fontina cheese , shredded (½ cup); 4 thin slices Prosciutto di Parma (2 ounces); 2 large eggs; 2 tablespoons all-purpose flour; 1½ cups panko bread crumb; 8 tablespoons unsalted butter; Salt and pepper; Lemon wedges

Why This Recipe Works

In the Alpine region of Valle d'Aosta, food is rich and hearty owing to its history: Substantial foods kept folks sated for the heavy lifting required of mountain living. Here, butter is preferred to olive oil and creamy cheeses—a product of the region's vast milk supply—are cherished. While traditional recipes vary in preparation, we followed the neatest and simplest approach: We pounded a veal cutlet until thin and tender, topped it with cheese and prosciutto, and then placed another thin piece of veal on top. Once assembled, we breaded this veal “sandwich” and then cooked it in butter until crisp. Lemon wedges are the only accompaniment this satisfying dish needs, but you can also serve it on a bed of arugula.

Instructions

Pat 2 cutlet halves dry with paper towels and place between 2 layers of plastic wrap. Pound cutlets into rough 5 by 4-inch rectangles, about ⅛ inch thick, using meat pounder. Place 2 tablespoons fontina in center of 1 cutlet half, leaving ¼-inch border around edge. Lay 1 slice prosciutto on top of fontina, folding it as needed to prevent any overhang. Place second cutlet half over prosciutto. Gently press down on cutlets to compress layers, then press along edges to seal. Repeat with remaining cutlet halves, fontina, and prosciutto.

Whisk eggs and flour in shallow dish until smooth. Spread panko in second shallow dish. Working with 1 stuffed cutlet at a time, carefully dip in egg mixture, allowing excess to drip off. Dredge in panko to coat both sides, pressing gently so crumbs adhere. Place breaded cutlets in single layer on wire rack set in rimmed baking sheet and let sit for 5 minutes.

Heat butter in 12-inch nonstick skillet over medium heat until foaming subsides (do not let butter brown). Place cutlets in skillet; cook until deep golden brown and crisp on first side, 3 to 6 minutes. Gently flip cutlets using 2 spatulas and continue to cook until deep golden brown and crisp on second side, about 4 minutes, adjusting burner as needed to prevent scorching. Transfer cutlets to paper towel–lined plate and blot dry. Season with salt and pepper to taste. Serve immediately with lemon wedges.