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Val D'Aosta-style veal chops stuffed with Parma ham & Fontina cheese

Update: April, 23/2012 - 22:23

 

with Chef Michele Gulizzi of Park Hyatt Saigon Hotel

Val D'Aosta-Style Cutlets (Costolette alla Valdostana) are named after a region in Italy famed for its dairy products. The butter and cheese used to season the veal chops comes as no surprise. The recipe, however, is a relatively new development, created to please tourists who visit the region.

Ingredients: Serves four

  •  4 veal chops with bone, for a total weight of about 1 kg
  • 150g fontina, finely sliced
  • 150g unsalted butter
  • 2 eggs, beaten
  • breadcrumbs
  • flour
  • salt & pepper to taste

 

 
Directions:
  • Begin by trimming the fat from the meat, then split the chops in half. Leave the halves attached only along the bone.
  • Open and fill each side with some Fontina and Parma ham, then reseal the pockets by pressing down on the edges with your fingers. Season the chops with salt and pepper, flour them, dip them in the beaten eggs, and dredge them in breadcrumbs.
  • Heat the butter, and when it begins to crackle, fry the chops, turning them several times. Drain well on absorbent paper and serve.

To make Marsala wine sauce:

  • 3 tbsp olive oil
  • 1 tbsp flour
  • 200ml Marsala wine
  • 200g champignon mushrooms
  • 200ml beef stock
  • Salt and pepper, to taste

Directions:

  • Add olive oil to hot saucepan. Add mushrooms, saute until mushrooms are tender. Add flour and cook about one minute, then deglaze pan with Marsala wine. Add beef stock and cook until it thickens and flavours are blended.

Park Hyatt Saigon, 2 Lam Son Square, District 1, HCM City. Tel: (08) 38241234.

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