Veal Chops Valdostana Style

Preparation:

Preparation: Flatten the chops a little, uncovering the bone. Salt them, dip them in the beaten eggs, pass them in the breadcrumbs, pressing well with your hands to make them stick, then cook them in 70 g of foaming butter, over moderate heat. Grease a large pan with the remaining butter, line up the cutlets, sprinkle them with a few very finely chopped rosemary leaves, sprinkle them with a few drops of brandy and cover each cutlet with a slice of bacon and one of fontina cheese. Place in the oven for a few minutes.