Veal Valdostana 

Cotoletta alla Valdostana is one of the most typical dishes of Aosta Valley cuisine. This recipe is known all over Italy and also abroad. This second course is perfect in Autumn or Winter period because of the fatty ingredients. The Escalope alla valdostana is a very simple recipe to cook veal in a rich and tasty way, in a few minutes. A second course that children and adults will love and will make the veal slice tremendously mouth-watering!

Veal escalopes are served with prosciutto and cheese, after being cooked for a few minutes in a pan. It is a variant of the classic Cotoletta alla valdostana, stuffed with prosciutto and fontina cheese. The veal slices, soft and tender, go perfectly with the prosciutto, and the taleggio cheese, melted on the surface, will give a stronger taste to the dish. The Aosta Valley steak is nothing more than veal cutlet with prosciutto and cheese, similar to a cordon bleu. I'll tell you! The Valle d'Aosta cutlet is really mouth-watering! The delicate taste of veal is enriched by that of cheese, creating an extraordinary combination! 

Are you ready? 

Try them because they are truly extraordinary, in their simplicity! 

Here is the recipe for Scaloppina alla valdostana.

Ingredients

600 g Slices of veal 

100 ml White wine

200 g Taleggio or Fontina cheese

120 g cooked prosciutto

Flour to taste

Extra virgin olive oil to taste

Salt, pepper to taste

Preparation

Take the slices of veal and remove any fat part. If they are long, cut them in half. Place them between two sheets of plastic baking paper and beat them lightly with a meat tenderizer. Flour the veal slices on both sides. Take a rather large pan and drizzle with a little oil. When it has warmed up, place the floured slices inside and lower the heat. After a few minutes, turn the meat to the other side, salt the surface and pour the white wine. The cooking of the escalopes is quite short, it will take a total of 6-7 minutes, over low heat. After the time, place the thinly sliced prosciutto and taleggio cheese on top of each escalope. Cover with a lid for 1 minute, just long enough for the cheese on the surface to melt. The Scaloppina alla valdostana is ready! Serve immediately with a sprinkling of pepper and the side dish that you prefer!

Tip

For an even richer taste, you can add a knob of butter to the pan, together with the oil. You can replace the taleggio cheese with fontina cheese. Instead of prosciutto you can also use speck.