Aosta Valley Veal

Preparation:

Preparation: Clean the ribs from any bone splinters and cuticles. With a very sharp and pointed knife, make a horizontal incision in the meat, on the opposite side of the bone, obtaining from each cutlet a sort of pocket open on one side only. Cut the cheese and truffle into slices and put a little inside each cutlet, without filling it too much. Then beat the edge of the cutlet with the meat tenderizer so that the two layers of meat adhere as much as possible and do not let the filling come out. Salt and pepper the chops, flour them and shake them a little to remove the excess flour. Beat the eggs with a pinch of salt and immerse the meat in it, coating it. Finally, roll the ribs in the breadcrumbs. Melt half the butter in a frying pan that can hold three cutlets and, when it is hot, place the breaded meat on it and brown it on both sides, turning often and cooking it for about 8-10 minutes on each side. Arrange the cooked cutlets on a plate lined with absorbent kitchen paper and keep them warm. Clean the pan with more paper, put in the rest of the butter and, when it's hot, cook the remaining ribs. Drain the ribs on absorbent paper and serve them with fries and a green salad.