Butterfly the veal chops, leaving them attached to the bone. Flatten them slightly and place slices of Fontina in between each two pieces of meat. Add salt and pepper to taste and pound the edges together with a mallet.
Dip in the beaten egg and the breadcrumbs. Melt the butter in a skillet. When hot, place the veal chops in and cook for 2 mins. on each side, then 3 more mins. in the oven at 450ºF. Remove from oven and place in serving platter. Add a shaving of white truffles over and serve. |
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