Costolette Alla Valdostana

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Costolette Alla Valdostana

meats, italian

1/2 lb val d'aosta
1 fontina cheese
6 (1'' thick) veal chops
1 salt and pepper
2 1/2 tablespoon all-purpose flour
1 egg, well beaten
1/2 cup fine dry bread crumbs
1/4 lb unsalted butter
3 lemons, cut in wedges
1 parsley sprigs(optional)

18TH STREET NW, WASHINGTON, DC BEVERAGE:GATTINARA 1. Slice the cheese thinly. Cut a slit into the side of each veal chop to form a pocket. Stuff the pockets with the cheese. 2. Place the chops on a flat surface and press the top and bottom together. Seal the edges by beating hard with a heavy knife or mallet. Season lightly with the salt and pepper. 3. Dredge the chops in the flour, dip in the beaten egg, and coat with the bread crumbs. Melt the butter in a heavy skillet or saute pan. Add the chops and saute about 15 minutes or until golden brown on both sides. 4. Serve piping hot, surrounded by the lemon wedges and garnished, if desired, with a few parsley sprigs. Note: For this dish, you must obtain Val d'Aosta fontina. The Swiss variety will not be the same.