The Valdostana Blueprint: Crisp Pork Cutlets with Melted Fontina by Elena Rossi | inspochef | inspochef

Ingredients

• 4 pieces thin-cut pork cutlets
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup fine dry breadcrumbs
• 2 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 4 leaves fresh sage leaves
• 4 thin slices Prosciutto di Parma
• 4 slices Fontina cheese
• 1/2 lemon