Friday, 13 November 2009

Veal Cutlets with Fontina Cheese

Serves 4

* 4 veal chops
* Fontina cheese
* 3 ½ oz butter
* breadcrumbs
* all-purpose flour
* 1 egg
* salt and pepper

30 minutes preparation + 5 minutes cooking

Cut the chops in two, horizontally, leaving them attached along the bone side.
Cut the Fontina cheese into thin slices and insert into the meat, and then tap gently with a meat pounder.

Season the meat with salt and pepper to taste and dip the chops first in the flour, then the beaten egg and finally the breadcrumbs.

Fry in abundant butter, until the chops become golden and crunchy.

Serve hot with boiling melted butter.

Food History

Cheese is one of the oldest foods produced by man. Cheese-making probably dates back to when communities of humans stood upright and started cultivating land and raising livestock for the first time. Someone must have realized that milk transforms into a solid over time and through conservation it takes on new flavors. Cheese was a very appealing food to ancient man because it was easy to conserve and transport. From that time onwards, man has continued to experiment with ways to produce cheese, creating a countless number of varieties. Together with Parmigiano Reggiano and mozzarella, Fontina is one of the most famous and ancient Italian cheeses. A parchment document from the 13th century shows how Fontina was made. It is a semi-hard cheese, made exclusively from milk from a special variety of cow from the Aosta Valley and has been made using the same recipe for centuries. The cheese must be aged for three months in caves dug out from rock, requiring constant work on behalf of the cheesemakers.

Montpeliano Restaurant

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