Ingredients for 4 servings:

4 cutlets of veal, everyone approximately of 200 gr
100 gr of Fontina cheese
Flour
1 egg
100 gr of butter
Salt
A bit of broth

Preparation

With a very sharp knife open in two, horizontally, the ribs, keeping them together from the part of bone. Pave the meat, put between the two flaps of flesh the fontina cheese cut into slices; salt; pepper and close the meat, beating gently on the edges.

Pass the ribs first in flour, then in the beaten egg and finally in breadcrumbs press it with the palm of your hand to make it adhere well.

Fry in butter on a high heat, to make them golden on both sides; then on a moderate heat to melt the cheese internally. Serve hot. Together with fontina cheese you can put some truffle lamella.

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