The Valle d’Aosta style escalope, known as “scaloppine alla Valdostana” in Italian, is a delicious second course originating from the Valle d’Aosta region in northwest Italy showcasing the local ingredients and flavors that define the region’s cuisine. The recipe’s origins stem from the traditional methods of cooking in the Valle d’Aosta area, where ingredients native to the region are incorporated into hearty and flavorful dishes.
The dish typically features thinly sliced veal or pork escalopes, which are layered with Fontina cheese (a regional specialty known for its nutty flavor and creamy texture) and prosciutto cotto, then breaded and cooked to golden perfection. The combination of ingredients creates layers of flavor – salty prosciutto, melty Fontina cheese, and the tender meat escalope, enhanced by the golden crispy breadcrumbs.
The Valle d’Aosta style escalope embodies the culinary traditions and local produce of Valle d’Aosta. The use of indigenous ingredients reflects the region’s culinary heritage and celebrates its unique flavors. While the classic recipe typically features veal or pork escalopes, variations might use other meats or even vegetables, allowing for adaptations to suit personal tastes and dietary preferences.
Ingredients (2 people)
- 2 veal or pork escalopes (thinly sliced)
- 2 slices Fontina cheese (or enough to cover the escalopes)
- 2 slices prosciutto cotto (or enough to cover the escalopes)
- Flour (for dredging)
- 1 egg
- Breadcrumbs
- Butter
- Olive oil
- Salt and pepper to taste
- Optional: fresh sage leaves for garnish
Scale up or down the quantities of these ingredients according to the number of people you’re cooking for. If you’re preparing the dish for a larger group, adjust the quantities accordingly while maintaining the same ratios and proportions of ingredients to ensure a balanced and flavorful result.
Cooking Process
Preparation: Preheat your oven to 375°F (190°C).
Pound the Escalopes: Place the veal or pork escalopes between plastic wrap or parchment paper and gently pound them to an even thickness, ensuring they’re not too thick. Season both sides of each escalope with salt and pepper.
Assemble the Escalopes: Place a slice of prosciutto on each escalope, followed by a slice of Fontina cheese. The prosciutto will be on the inside, covering the surface of the escalope, and the Fontina cheese on top of the prosciutto.
Dredge the Escalopes: Dredge each escalope in flour, ensuring they’re coated evenly. Shake off any excess flour.
Prepare the Egg Wash and Breadcrumbs: In a shallow bowl, beat the egg. Dip each floured escalope in the beaten egg, coating both sides. Then, coat the escalopes with breadcrumbs, pressing gently to ensure the breadcrumbs adhere to the surface.
Sear the Escalopes: Heat a combination of butter and olive oil in a skillet over medium-high heat. Once hot, add the breaded escalopes and cook for approximately 2-3 minutes on each side, or until golden brown and crispy.
Transfer to Oven: Once the escalopes are golden, transfer them to an ovenproof dish or baking sheet. Place them in the preheated oven to finish cooking. Bake for about 10-15 minutes, or until the cheese melts and the escalopes are cooked through.
Garnish and Serve: If desired, garnish the Valle d’Aosta style escalopes with fresh sage leaves for an extra layer of flavor and aroma. Serve the escalopes hot, ensuring they’re cooked to the desired level of doneness.