Costoletta Di Vitello Alla Valdostana Recipe
Broiled stuffed 16 oz. of top quality French cut Veal Chop stuffed with Prosciutto and Fontina cheese, topped with a delightful Shitake mushrooms, garlic and white wine reduction sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal Chop
Preheat your oven to 375°F (190°C). Cut a pocket into the veal chop and stuff it with prosciutto and Fontina cheese. Season the outside of the chop with salt and black pepper.
- 2
Sear the Veal Chop
In a large oven-safe skillet, heat olive oil over medium-high heat. Add the stuffed veal chop and sear for about 3-4 minutes on each side until golden brown.
- 3
Bake the Veal Chop
Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
- 4
- 5
Serve
Once the veal chop is cooked, let it rest for a few minutes. Serve the chop topped with the mushroom sauce and garnish with fresh parsley.
