Costoletta Di Vitello Alla Valdostana Recipe
Recipe information
Make Costoletta Di Vitello Alla Valdostana in just 45m. 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.
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Ingredients
Main Ingredients
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. Prepare the Mushroom Sauce
In a separate saucepan, add a little olive oil and sauté chopped garlic and shiitake mushrooms until the mushrooms are tender. Pour in the white wine and let it reduce by half. Season with salt and black pepper.
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.
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