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Veal Cutlets with Fontina
- 4 bone-in veal chops about 1 - 1/2 inch thick
- 4 ounces Fontina cheese, sliced
- Salt and pepper to taste
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup or more breadcrumbs
- 1 stick unsalted butter
Directions:View on PBS Food
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