Valdostana Cutlet: The Recipe with Fontina and Prosciutto

There's a scent that immediately evokes mountains, the warmth of home, and the joy of a rich and satisfying dish: that of the Valdostana Cutlet. A true ode to alpine cuisine, where the tenderness of the meat marries the savoriness of cooked ham and the irresistible melt-in-your-mouth Fontina PDO, all wrapped in a golden and crispy breading.

But how many times have you dreamed of that stringy core only to find cheese oozing out, breading that doesn't hold, or dry meat? Finding the recipe that guarantees that "wow" is a real challenge, and the fear of wasting precious ingredients or disappointing guests is always around the corner.

Make yourself comfortable. Here on Search Recipes, you won't just find a list of ingredients, but the definitive guide, full of tricks and tips, to prepare the most succulent and stringy Valdostana Cutlet you've ever tasted. I'll reveal the secrets for a very tender cutlet, with a golden and crispy breading, and a heart of fontina and ham that melts into a stringy embrace, without the cheese oozing out or the meat drying up. Success is guaranteed, and so are the applause!

Ingredients for an Infallible Valdostana Cutlet: The Choice That Makes the Difference

Every great dish starts with quality ingredients. For our Valdostana Cutlet, selection is crucial to guarantee that authentic flavor and perfect consistency you expect.

• Veal Topside: Choose veal topside slices about 1 cm thick. Topside is tender and suitable for pounding. Avoid cuts that are too thin, which would dry out quickly, or too thick, which would struggle to cook evenly.
• Fontina PDO: This is the key ingredient, the stringy heart of your cutlet. Make sure it's Fontina PDO, recognizable by its mark. Non-PDO Fontina might not have the same consistency and ability to melt homogeneously. Slice it thinly.
• High-Quality Cooked Ham: Opt for a sweet, not too salty, cooked ham. Its delicate flavor will pair perfectly with the Fontina without overpowering it.
• Very Fresh Eggs: Eggs are the "glue" for our breading. Use them fresh and at room temperature for better adhesion.
• Coarse Breadcrumbs: For a truly crispy breading, prefer breadcrumbs that are not too fine, perhaps homemade from stale bread. Its coarser grain will create an irresistibly golden surface.
• All-Purpose Flour (00): This will be used for the first pass of the breading, to dry the meat and help the egg adhere better.
• Clarified Butter (or Seed Oil): Clarified butter is the traditional choice for frying cutlets. It has a higher smoke point than regular butter and imparts an unmistakable flavor. Alternatively, a good peanut oil is an excellent choice for a light and crispy fry.
• Salt and Black Pepper: To taste, to enhance the flavors.

The 3 Mistakes That Ruin Your Valdostana Cutlet (and How to Avoid Them)

Even the most experienced cooks can make small mistakes that compromise the final result. But don't worry, I'm here to reveal the secrets to avoid them and guarantee you a resounding success!

1. Meat not pounded correctly: If the veal topside is too thick, it risks remaining raw inside or drying out too much during cooking in an attempt to cook it thoroughly. If it's too thin, it will dry out irremediably. My tip: Pound the meat slices between two sheets of parchment paper until you get a uniform thickness of about 5-7 mm. This will ensure even cooking and tender meat.
2. Cheese oozing out: This is every cook's nightmare! It often happens because the filling is too abundant or the edges are not sealed well. My tip: Don't overdo the amount of Fontina and ham. Place them only on half of the slice, leaving a free edge of at least 1 cm. After folding the cutlet, firmly press the edges with your fingers or with the tines of a fork to seal them perfectly.
3. Breading that detaches or burns: Breading that doesn't adhere is frustrating, as is breading that burns before the meat is cooked. My tip: For an infallible breading, perform a "double breading" or a "triple breading." First, pass the meat in flour (remove excess), then in beaten egg, and finally in breadcrumbs. For extra crispiness, you can repeat the egg-breadcrumbs step. Make sure the oil or butter is at the right temperature (about 170-175°C): too cold will make the cutlet greasy, too hot will burn it externally while leaving it raw inside.

The Extra Touch: The Secret to a Chef-Level Valdostana Cutlet

My grandmother, a true kitchen master, had a simple but brilliant trick to ensure the cheese stayed perfectly inside and became stringy at just the right point, without ever oozing out. After carefully stuffing and breading the cutlets, she put them in the refrigerator for 10-15 minutes before frying them.

This short rest allowed the breading to adhere even better to the meat and the filling to compact slightly, minimizing the risk of cheese oozing out during cooking. A simple step that makes all the difference in achieving that perfect, stringy core we all love!

Let's Prepare Valdostana Cutlet Together: The Step-by-Step Guide

Now that you know all the secrets, it's time to get your hands dirty and create your masterpiece. Follow each step carefully and success will be guaranteed!

Ingredients:

• 4 slices of veal topside (about 150-180g each)
• 150g Fontina PDO, thinly sliced
• 80g high-quality cooked ham, thinly sliced
• 2 large eggs
• 50g all-purpose flour (00)
• 150g coarse breadcrumbs
• Clarified butter or peanut oil for frying
• Salt and black pepper to taste

Equipment:

• Meat tenderizer
• Parchment paper
• 3 deep plates for breading
• Non-stick pan
• Kitchen tongs
• Paper towels

Instructions:

1. Prepare the meat: Place the veal topside slices between two sheets of parchment paper. Using a meat tenderizer, gently pound them until they reach a uniform thickness of about 5-7 mm. Lightly salt and pepper them on both sides.
2. Stuff the cutlets: On half of each veal slice, place a slice of cooked ham, then some slices of Fontina, and finally another slice of ham. Leave a free edge of at least 1 cm. Fold the other half of the meat over the filling and press the edges firmly to seal them. You can use the tines of a fork for a more effective seal.
3. Prepare the breading: In three separate deep plates, place the flour, beaten eggs (with a pinch of salt), and breadcrumbs.
4. Bread the cutlets: First, pass each cutlet through the flour, ensuring it's well floured all over and shaking off any excess. Then, dip it into the beaten eggs, letting it drip well. Finally, roll it in the breadcrumbs, pressing gently to make them adhere evenly on both sides. For a more robust and crispy breading, you can repeat the egg and breadcrumbs step.
5. Rest in the refrigerator: Place the breaded cutlets on a plate and put them in the refrigerator for at least 10-15 minutes. This step, as I've revealed, is crucial for the breading to adhere well and for the filling to compact.
6. Perfect frying: In a large pan, heat abundant clarified butter (or seed oil) over medium-high heat. The ideal temperature is about 170-175°C. When the butter/oil is hot, gently place the cutlets (do not overcrowd, cook one or two at a time).
7. Cooking and browning: Fry for about 3-4 minutes per side, or until the breading is golden and crispy and the cheese inside has melted and is stringy. Flip the cutlets only once per side to prevent the breading from getting damaged.
8. Drain and serve: Once ready, drain the cutlets on paper towels to remove excess oil. Serve them immediately, piping hot, to fully enjoy their stringy goodness.

Tips and Frequently Asked Questions about Valdostana Cutlet

I've gathered the most common questions you might have, to clear any doubts and make you feel even more confident in the kitchen.

Can I use another type of cheese instead of Fontina?

For the authentic recipe and to achieve that unique stringiness and flavor, Fontina PDO is irreplaceable. Other cheeses might not melt the same way or could alter the traditional taste. If you absolutely can't find it, a sweet stretched-curd cheese like smoked scamorza or a good mild provolone could be an alternative, but the result won't be the same.

How do I prevent the cheese from oozing out during cooking?

There are three fundamental tricks: 1. Don't overdo the amount of filling. 2. Seal the edges of the cutlet very carefully, pressing firmly with your fingers or with the tines of a fork. 3. Resting in the refrigerator for 10-15 minutes after breading helps to compact everything and make the breading adhere better, reducing the risk of leakage.

Can I prepare the cutlets in advance?

Yes, you can prepare the cutlets up to the breading step. Once breaded, place them on a tray, cover with plastic wrap, and store in the refrigerator for a maximum of 12-24 hours. Fry them just before serving to ensure maximum crispiness and stringiness.

What is the best accompaniment for Valdostana Cutlet?

Valdostana Cutlet is a rich and flavorful dish. Classic pairings include roasted or fried potatoes, a fresh mixed salad to cleanse the palate, or grilled vegetables. For a complete Valdostana experience, you could accompany it with a side of sautéed mushrooms.

Can I bake it instead of frying?

It's possible, but the texture and flavor will be different. If you opt for the oven, preheat to 200°C (fan-assisted). Lightly brush the cutlets with a drizzle of oil or melted butter and bake them on a baking sheet lined with parchment paper for about 15-20 minutes, flipping halfway through, until golden and the cheese is melted. The breading will be less crispy compared to frying.

Your Masterpiece is Served: A Valdostana Flavor Embrace!

There you have it! Now you no longer just have a recipe, but all the secrets to bring a dream-worthy Valdostana Cutlet to your table, a true masterpiece of taste and tradition. Every bite will be a journey through the authentic flavors of the Aosta Valley, a warm and stringy embrace that will conquer everyone, from the youngest to the oldest.

Don't be afraid, with these tips, success is guaranteed. Cooking is an act of love and creativity, and with this solid foundation, you'll see that applause won't be lacking. Prepare this rich and satisfying main course and let yourself be enveloped by its intoxicating aroma.

Have you prepared your Valdostana Cutlet following our tips? We're very curious to see your masterpiece! Share your experience in the comments below, tell us how it went, or share a photo on Instagram by tagging @CercaRicette.it. If you loved this main course, you can't miss our recipe for Beef Stew with Potatoes, perfect for colder evenings, or for a side dish that pairs divinely like Creamy Mashed Potatoes. We're waiting for you in the kitchen!