Valdostana steaks

Preparation:

Preparation: Cut into the thickness of 6 veal cutlets about 2 cm high, keeping them together only on one side; add 3 slices of fontina cheese to each one and, to taste, 2 slices of cooked ham and (when finances abound) a few slices of white truffle. Close the ribs, making the edges fit perfectly and pressing them a little with the palm of your hand. Beat 4 eggs with a pinch of salt; Flour them lightly, then dip them first in the egg, then in plenty of breadcrumbs, pressing them well to make the breading stick. Fry them over low heat in plenty of hot butter, drain them well browned and crunchy on absorbent kitchen paper, salt them lightly and serve immediately.