Veal Cutlets with Fontina

Ingredients

• 4 bone-in veal chops about 1 - 1/2 inch thick
• 4 ounces Fontina cheese, sliced
• Salt and pepper to taste
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup or more breadcrumbs
• 1 stick unsalted butter

Instructions

1. 1
   Cut a pocket in each chop; divide and stuff the Fontina in each pocket; close with a toothpick.
2. 2
   Combine salt, pepper and flour in a bag. Coat the chops in the flour mixture.
3. 3
   Dip each chop in the beaten eggs, then the breadcrumbs.
4. 4
   Melt the butter in a skillet over medium high heat. Cook the chops until golden brown. Serve hot.