Valdostana Cutlets

For the Valdostana cutlets, start by cutting the ham and fontina cheese into quarter-inch slices 1. Then clean the bone from the meat, scrape the meat off the bone, and open it up like a book with a very sharp carving knife 2. Slightly pound the meat with a moistened meat mallet (so the meat doesn't break while pounding), to achieve a thickness of about 1/4 inch. Stuff with a few slices of fontina 3.

Add also 1.4 ounces of sliced ham 4 and then some more fontina (we recommend about 0.9 ounces per cutlet in total), before closing and slightly pounding again with the previously moistened meat mallet. Once your cutlets are stuffed, you can move on to breading: beat the eggs in a very large plate or tray 6, then pour the breadcrumbs also in a very large plate or tray.

Salt and pepper the meat to taste on both sides 7. Dip the stuffed cutlet first in the eggs 8 and then in the breadcrumbs 9, making sure to bread both sides evenly.

You will need to double bread, so dip in the eggs and breadcrumbs again to ensure the cutlets are well sealed, especially on the edges 10. You can pour the clarified butter into a very large non-stick pan 11: when it has melted and reached temperature, you can cook one cutlet at a time 12.

Brown well on both sides, it will take about 18 minutes in total 13, then drain on paper towels 14. Let it rest for about 5 minutes so the juices redistribute. Season with sea salt flakes and serve your Valdostana cutlet, perhaps with French fries or roasted potatoes or sautéed vegetables 15.