The Valdostana Blueprint: Crisp Pork Cutlets with Melted Fontina by Elena Rossi
A tribute to the Alpine borders of Northern Italy, this dish relies on a solid architectural foundation: a perfectly pan-fried pork cutlet. We crown it with a s
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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
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