Step by step

Lightly coat the cutlets in flour

In place of the chicken you can use other types of meat such as turkey (well beaten) or veal. Make your choice according to what good, fresh meat is on offer from your butcher.
The ‘Fontina’ cheese that is used for this recipe is a native of the Aosta Valley: if you want to prepare a true Valdostana cutlet, try to get the right variety and not be tempted to use a more common slice of melting cheese.


pasta rice