Cotolette alla Valdostana

Cotolette alla Valdostana (Chicken Cutlets from Valle D'Aosta)

8 thin slices chicken breast

4 paper thin slices of Prosciutto or rosemary ham

4 thin slices Fontina cheese

2 eggs, beaten

3 cups breadcrumbs

1 cup grated Parmesan cheese

Salt and pepper

2-3 tablespoons olive oil

2 lemons cut in quarters

1 bunch Italian parsley

valleys and mountain - Valle D'Aosta, Italy

Gently pound the chicken slices between two pieces of wax paper to flatten evenly.  This flat type of meat is called cotolette (cutlets).

Lay a piece of the chicken on a working area; season with salt and pepper. Add one slice of ham and one slice of cheese on top.  Cover with another slice of chicken on top.   Repeat the process three more times.  

Add 1 ½ tablespoons of oil in a large skillet on medium heat. Drizzle remaining oil when adding the other pieces of chicken.  The oil should be added gradually as needed, not all at once.

Place the beaten eggs in a dish.  In another dish mix the breadcrumbs and grated cheese. Begin by dipping the chicken in the egg on both sides.  Next, dip in the breadcrumbs shaking off any excess breadcrumbs.  When the butter and oil is hot, place a few pieces of coated chicken in the hot pan.  Let the chicken become golden on the bottom first before turning. When golden on both sides, transfer to a platter lined with paper towel to absorb any excess oil.

Squeeze with fresh lemon juice and top with minced parsley.

Valle D'Aosta, Italy

 If you want to prepare a special and enchanting dish, try my “Cotolette alla Valdostana ". It is delicious and perfect for those who love to try regional Italian recipes to bring to the table with a bit of tradition. This dish is liked by adults and children alike because the cutlets are stuffed with ham and sweet Fontina cheese. Simply serve with potatoes and a healthy lettuce salad.

The cutlets can be made with beef, veal, or turkey breast!

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Baked Ziti and Fontina

Baked Ziti and Fontina

1 pound ziti                           

8 tablespoons unsalted butter, divided                                

1 cup heavy cream                                                                  

2 cups buttermilk                                          

2 cups shredded Italian Fontina cheese                              

Salt and black pepper to taste

Pinch freshly grated nutmeg

1/2 cup breadcrumbs

1 1/2 cup grated Parmesan or Romano cheese, divided

2 tablespoons minced Italian parsley

Fontina Valdostana 

Preheat the oven to 350F. Butter a deep baking dish. Cut 5 tablespoons of butter into tablespoon portions. Cut remaining 3 tablespoons of butter into 1/2 inch cubes.

Cook the pasta according to package directions, less 3 minutes of al dente. The pasta is going to continue to cook in the oven, so you don’t want to overcook it. Drain, add 5 tablespoons of butter, mix well and set aside.

Warm the cream and buttermilk in a small pan on low heat.

When the pasta is ready, pour in the warm cream and buttermilk, and fold in the Fontina until it starts to melt. Add the grated nutmeg, 1 cup grated cheese, and season to taste with salt and pepper.

Spread the pasta mixture into the buttered baking dish. Top with breadcrumbs and grated cheese. Scatter the 3 tablespoons of cubed butter over the top. Bake 20-22 minutes, or until the top is slightly browned. When ready, sprinkle fresh parsley over the top, and serve hot. 

Valle D'Aosta, Italy

Fontina (DOP) is made in the Valle D’Aosta region of northern Italy.  It is the smallest region in Italy, with neighboring France and Switzerland, and surrounded by the Alps, green valleys, fresh water streams, and lakes. All of these elements are significant to the cows that roam free most of the year, except the coldest months of the year. These cows eat only the greenest grass, flowers, and drink the freshest water from the streams. Therefore, the milk that is produced is the very finest.  Fontina is made from whole raw cow’s unpasteurized milk. It takes about 3 months to age.  Only the perfect cheeses get the DOP seal of approval.  Please don’t mistake imitation Fontina wrapped with a red wax with this fontina from Valle D’Aosta. It doesn’t come with wax wrapper. Though it costs a lot more, it’s worth every bite, after all the Valdostani have been making it this way for over 500 years. 

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