Costoletta alla Valdostana is a classic from Italy’s Aosta Valley: a veal chop filled with fontina cheese and prosciutto cotto, coated in breadcrumbs and pan-fried in butter. Rich, comforting and full of flavour, it’s a wonderful dish to make for a special meal or when you want something indulgent yet straightforward to prepare.
If you visit Valle d’Aosta you’ll encounter this recipe frequently — sometimes listed as Costoletta (with the bone) or Cotoletta (boneless) alla Valdostana. The defining elements are the fontina cheese and ham tucked inside, the light breadcrumb coating, and the cooking in butter for a golden, crispy finish.
You can find variations across Italy, but the Aosta Valley version traditionally uses Fontina DOP. If Fontina isn’t available, Gruyère or Comté make excellent substitutes. For the protein, veal is classic, though pork chops or chicken cutlets can also be used with small adjustments described below.
This recipe is not difficult and comes with step-by-step photos and a video to guide you. It’s perfect for a celebratory dinner or when you want a filling, satisfying main course. Scroll to the bottom for the printable recipe and full instructions.
See the recipe below including ingredient notes, step-by-step photos, tips, variations and a video tutorial. For the printable recipe, scroll to the bottom.
Ingredients
Ingredient notes and substitutions
- Veal chop – buy bone-in if you prefer the traditional presentation; you can remove the bone if you want a boneless version. Pork chops or chicken cutlets also work—see the section below for how to adapt them.
- Fontina cheese – Fontina DOP is the authentic choice for its melt and flavour. Gruyère or Comté are good alternatives if needed.
- Prosciutto cotto – use a good quality cooked Italian ham for best flavour.
- Breadcrumbs – use fine breadcrumbs rather than panko; avoid pre-seasoned crumbs to keep a traditional profile.
- Butter – clarified butter is the traditional fat, but unsalted butter with a splash of olive oil prevents burning while keeping the rich flavour. Use clarified butter if preferred.
Visual walk-through of the recipe
There’s also a video tutorial included further down the page demonstrating each step.
- Trim the veal – remove any silverskin from the edges and free the meat from the bone while leaving about an inch attached at the base. (Photos show the trimming process.)
- Prepare and stuff the veal – slice the chop lengthways without cutting it completely free from the bone, then flatten it with the smooth side of a meat mallet or a rolling pin (cover with plastic wrap if using a rolling pin). Layer cheese, ham and more cheese in the center, fold the veal over and gently flatten the edges to help seal.
- Bread and fry – dredge the stuffed chop in flour, dip in beaten egg, then coat with breadcrumbs. Fry in butter with a little olive oil over medium-low heat for about 4 minutes per side until golden and cooked through. Rest for 3–4 minutes before slicing. (Photos show the stuffing, breading and frying steps.)
Using different cuts of meat
- Cutlets (veal or chicken) – flatten thin cutlets, place the filling in the centre, then roll or fold and secure the edges before dredging and frying. This creates a thinner, quicker-cooking version.
- Pork chop – prepare and cook the same way as veal. Pork will have a firmer texture but works well with the cheese and ham filling.
Recipe tips and FAQs
- Bone in or out – you can remove the bone if you prefer; just open the meat like a book and keep it attached at one end so it can be folded over the filling.
- Bashing the meat – always use the flat side of a mallet. If using a rolling pin, cover the meat with plastic wrap to protect it.
- Breading – work carefully when dredging so the cut doesn’t open and the filling stays inside.
- Prep ahead – you can trim and stuff the veal in advance and refrigerate until ready. Don’t bread ahead of time or the crumbs will soften.
- Frying – keep the pan at medium-low so the breadcrumbs crisp without burning before the meat cooks through.
The dish is often called Costoletta when served bone-in and Cotoletta when the bone is removed. Cotoletta alla Valdostana may also appear as a rolled thin cutlet instead of a folded chop.
Serving suggestions
Serve Costoletta alla Valdostana with a simple arugula salad dressed with lemon and shaved Parmigiano Reggiano for brightness, or pair it with roast potatoes seasoned with rosemary and garlic. Steamed or sautéed green beans dressed with olive oil, salt and pepper are another classic, lighter accompaniment.
More Italian veal recipes to try
Mains
Veal Milanese (Cotoletta alla Milanese)
Mains
Breaded Veal Cutlets with Parmesan Cream
Mains
Veal Marsala (Scaloppine al Marsala)
Mains
Ossobuco Milanese (Braised Veal Shanks)
If you try this Costoletta alla Valdostana or any recipe on the site, please rate it and leave a comment to share how it turned out — feedback is always appreciated.
Step By Step Photos Above
Most of our recipes include step-by-step photos, helpful tips and a video to help you succeed on the first try.
Costoletta alla Valdostana (Stuffed Breaded Veal)
Equipment
- plastic wrap
- Meat mallet or rolling pin
Ingredients
- 14 oz (400g) veal chop (bone-in)
- 2 slices prosciutto cotto (Italian ham)
- 3.5 oz (100g) Fontina DOP cheese, cut into thick slices
- 1 egg
- Flour, for dredging
- ¾ cup (100g) breadcrumbs
- 5–6 tbsp (75g) unsalted butter
- 2 tbsp olive oil
Instructions
- Trim any silverskin from the veal and free the meat from the bone, leaving about an inch attached at the end.
- Cut the chop lengthways, keeping it attached at the bone. Flatten evenly with the flat side of a meat mallet or a rolling pin (cover with plastic if using a rolling pin) until about half the original thickness.
- Open the veal and layer cheese slices, then two slices of ham, then more cheese. Fold the veal over the filling.
- Lightly flatten the edges to help seal the filling inside.
- Carefully dredge the stuffed chop in flour, dip in beaten egg, then coat with breadcrumbs. Place on a plate while you heat the pan.
- Melt the butter with the olive oil in a large pan over medium-low heat. Fry the veal for about 4 minutes per side until golden, crispy and cooked through.
- Let the chop rest for 3–4 minutes before slicing and serving.
Video
Notes
- Other cheeses – Gruyère or Comté can replace Fontina if needed.
- Bone in or out – you can remove the bone but keep the meat attached at one end when opening it for stuffing.
- Cooking – use medium-low heat so the breadcrumbs brown slowly and the meat finishes cooking without burning.
- Advance prep – trim and stuff ahead of time and refrigerate; do not bread until ready to cook to keep the crust crisp.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless stated otherwise.
- All vegetables are listed as medium unless noted.
- Recipes are tested using a fan (convection) oven when relevant.
- Nutrition is automatically calculated and should be treated as an approximation.
Nutrition
Carbohydrates: 38 g |
Protein: 72 g |
Fat: 67 g
Nutrition information is automatically calculated and is an estimate.
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