Homemade Valdostana Cutlets

Name: Homemade Valdostana Cutlets
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 Portionen
Ingredients: 4 fettina veal meat; 4 slice smoked cooked ham; 80 g fontina cheese; 2 uova eggs; flour; breadcrumbs; fine salt; 60 g butter for frying

Main course

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

45 min

Servings

Difficulty

Easy

Prep Time

30 Min

Description

Valdostana cutlets are a classic of Italian cuisine, perfect for a Sunday lunch with the family or a dinner with friends. Preparing them at home is easier than you think, and with the Thermomix® some steps become even faster. The tender meat, smoked ham and stringy fontina cheese create an irresistible combination of flavors. I love them accompanied by sautéed mushrooms, but they also pair well with a fresh salad. A tip? Prepare them in advance and fry them just before serving, they will be even tastier! Ideal for those who love rich and substantial flavors.

Ingredients (8 ingredients)

4 fettina veal meat
4 slice smoked cooked ham
80 g fontina cheese
2 uova eggs
flour
breadcrumbs
fine salt
60 g butter for frying

Preparation (5 steps)

Preparation of the ingredients

Place a slice of meat on a plate. Place a slice of smoked cooked ham and a piece of fontina cheese on top. Wrap the cheese with the ham to create a bundle. Place the bundle on one side of the meat and fold, so that the filling is kept inside the slice. Repeat the operation for the remaining slices of meat.

Preparation of the breading

Thermomix® Setting

10 Sec./Speed 4

In the Thermomix bowl, break the eggs, add a pinch of fine salt and mix for 10 Sec./Stufe 4. Transfer the beaten eggs to a soup plate. Prepare two other plates: one with the flour and one with the breadcrumbs, adding a pinch of fine salt to the breadcrumbs.

Breading the cutlets

Pass the valdostane first in the flour, making sure they are well covered. Then dip them in the beaten egg and finally in the breadcrumbs, pressing lightly to make the breading adhere well.

Frying the cutlets

Melt the butter in a pan over medium heat. Fry the cutlets for about 3-4 minutes per side, turning them halfway through cooking. To prevent the butter temperature from rising too much and prevent it from reaching the smoke point, add a few cubes of cold butter during cooking.