Cut the slices of meat in the sense of thickness creating a pocket or have them cut by the butcher, then beat them lightly with the meat pounder, placing them between two sheets of baking paper to uniform the thickness. Put in the pocket a slice of ham and a slice of Fontina and close them pressing lightly with your hands especially along the open edge.
Prepare 3 large soup plates and place the flour in the first, the beaten eggs in the second and the breadcrumbs in the third. Season the chops with salt and pepper and dip them first in the flour, then in the eggs and finally in the breadcrumbs.
Melt the butter in a large non-stick pan. When the butter begins to sizzle, place the chops in the pan and cook over a moderate heat for 4 to 5 minutes on one side and another 4 to 5 minutes on the other side.
Place the chops on a plate lined with kitchen paper to remove excess fat and serve immediately with a mixed salad or roast potatoes. 2.
