Costoletta alla valdostana with Fontina Dop

Preparation:

Cut the slices of meat in the direction of thickness to create a pocket or have the butcher cut them for you, then beat them lightly with a meat pounder, placing them between two sheets of baking paper to even out the thickness. Insert a slice of ham and a slice of Fontina in the pocket and close them by 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 frying pan. When it starts to sizzle, place the ribs in the pan and cook, over a moderate flame, for 4 -5 minutes on one side and another 4-5 minutes on the other side. Place the ribs on a plate lined with kitchen paper to remove excess grease and serve immediately accompanied by a mixed salad or roast potatoes.