Cotolette alla Valdostana

Cotolette alla Valdostana (Chicken Cutlets from Valle D'Aosta)
8 thin slices chicken breast
4 paper thin slices of Prosciutto or rosemary ham
4 thin slices Fontina cheese
2 eggs, beaten
3 cups breadcrumbs
1 cup grated Parmesan cheese
Salt and pepper
2-3 tablespoons olive oil
2 lemons cut in quarters
1 bunch Italian parsley

valleys and mountain - Valle D'Aosta, Italy

Gently pound the chicken slices between two pieces of wax paper to flatten evenly.  This flat type of meat is called cotolette (cutlets).

Lay a piece of the chicken on a working area; season with salt and pepper. Add one slice of ham and one slice of cheese on top.  Cover with another slice of chicken on top.   Repeat the process three more times.  

Add 1 ½ tablespoons of oil in a large skillet on medium heat. Drizzle remaining oil when adding the other pieces of chicken.  The oil should be added gradually as needed, not all at once.

Place the beaten eggs in a dish.  In another dish mix the breadcrumbs and grated cheese. Begin by dipping the chicken in the egg on both sides.  Next, dip in the breadcrumbs shaking off any excess breadcrumbs.  When the butter and oil is hot, place a few pieces of coated chicken in the hot pan.  Let the chicken become golden on the bottom first before turning. When golden on both sides, transfer to a platter lined with paper towel to absorb any excess oil.

Squeeze with fresh lemon juice and top with minced parsley.

Valle D'Aosta, Italy

 If you want to prepare a special and enchanting dish, try my “Cotolette alla Valdostana ". It is delicious and perfect for those who love to try regional Italian recipes to bring to the table with a bit of tradition. This dish is liked by adults and children alike because the cutlets are stuffed with ham and sweet Fontina cheese. Simply serve with potatoes and a healthy lettuce salad.

The cutlets can be made with beef, veal, or turkey breast!

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