MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: COSTOLETTE ALLA VALDOSTANA+++FGGT98B
  Categories: Meats, Italian
       Yield: 6 servings
  
     1/2 lb Val d'aosta
            Fontina cheese
       6    (1'' thick) veal chops
            Salt and pepper
   2 1/2 tb All-purpose flour
       1    Egg, well beaten
     1/2 c  Fine dry bread crumbs
     1/4 lb Unsalted butter
       3    Lemons, cut in wedges
            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.
  
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