Costolette di Vitello Ripiene alla Valdostana

Portions: 16

Portion size: 1 chop

U.S.

Metric

16

16

12 oz

350 g

to taste

to taste

to taste

to taste

112 tsp

7 mL

as needed

as needed

as needed

as needed

as needed

as needed

as needed

Ingredients

Procedure

Veal rib chops

1. Remove the chine and feather bones so that only the rib bone is attached to each chop.

2. Cut a pocket in each, as shown in Figure 11.5.

3. Flatten the chops lightly with a cutlet pounder to increase the diameter of the eye. Be careful not to tear a hole in the meat.

Fontina cheese Salt

White pepper Rosemary

Standard Breading Procedure: Flour Egg wash Bread crumbs Butter

Per serving:

Calories, 500; Protein, 35 g; Fat, 30 g (56% cal.); Cholesterol, 185 mg; Carbohydrates, 19 g; Fiber, 1 g; Sodium, 530 mg.

4. Cut the cheese into thin slices.

5. Stuff the chops with the cheese, making sure all of the cheese is inside the pockets, with none hanging out. Press the edges of the pockets together and pound lightly to seal. If this is done carefully, you don't need to skewer them shut.

6. Season the chops with salt and pepper.

7. Set up a breading station. Crumble the rosemary and mix it with the bread crumbs.

8. Bread the chops.

9. Sauté the chops in butter and serve immediately.

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