Vitela Cutlets à la Valdostana

Make a horizontal cut in the pork chop, forming a pouch

Cut the melted cheese into strips and divide it into four parts

Wrap each part of cheese in a slice of prosciutto

Place inside each pork chop pouch

Tuck the edges with a meat mallet to seal the pouch well

Season with salt and pepper

Dredge in wheat flour, then in beaten eggs (no salt)

Finally, in breadcrumbs

In a large skillet, melt butter

Add the pork chops

Fry over low heat until browned on both sides

Serve with fresh salad

Serves 4.