Costoletta alla Valdostana

Have your butcher butterfly the veal chops (or do it yourself), leaving them attached to the bone. Flatten them slightly with a meat mallet or your fists and season all surfaces with salt and pepper. Divide Fontina slices evenly between the chops, placing cheese on one side of chop and covering with the other. Pound the edges together with the mallet.

Heat oven to 450°F. Place the flour, eggs and panko on three separate plates. Season the flour with salt and pepper and lightly dredge the stuffed chops. Dip in the beaten egg and then in the breadcrumbs. Melt the butter in a very large ovenproof skillet over medium-high heat. When butter is sizzling, add the veal chops and cook for 2 minutes on each side, then three more minutes in the oven at 450°F. Transfer to a platter and serve with lemon wedges. Serves 4.

Maison Vevey Albert 2019 Blanc de Morgex et de La Salle (Valle d’Aosta)

“I suggest a still Prié Blanc from Blanc de Morgex et de la Salle in the Aosta Valley,” says Frasca Hospitality Group wine director Carlin Karr. “This white alpine variety is rare and hard to find but rewarding when you do. Mineral and fresh with a distinct alpine sensibility, Prié Blanc from this appellation has pedigree, power and expression as these are some of Europe’s highest elevation vineyards. Bright acidity with stony minerality, it’s the perfect foil to the richness of traditional Costoletta alla Valdostana.”