Aosta Valley veal chop with spinach and potatoes

Ingredients

For 1 serving

• Veal chops170 g
• Fontina20 g
• Cooked ham20 g
• All-purpose flour5 g
• Spinach200 g
• Potatoes150 g
• Butter5 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: October – March

Method

1. Put a pan of water on to boil. Meanwhile peel the potatoes and cut them into 1.5 cm cubes; when the water boils, salt it and cook them for 12 minutes, until tender, then drain.
2. With a sharp knife cut a pocket into the veal chop, slicing horizontally as far as the bone without cutting through. Stuff it with sliced fontina and the cooked ham and close it with a cocktail stick.
3. Wash the spinach. Heat the oil in a wide frying pan over medium heat, fry the potatoes for 5 minutes, until they start to brown, then add the spinach and sauté for 2–3 minutes, until wilted; season with salt and pepper.
4. Season the chop with salt and pepper and dust it lightly with the flour, shaking off the excess.
5. Melt the butter in a frying pan over medium heat until it stops foaming and cook the chop for 5 minutes per side, until golden outside and the fontina starts to melt inside.
6. Remove the stick and serve the chop with the spinach and potatoes.