Valdostana lamb chops, with celery and cream of turnip

Have a good day! Today I present to you one of my rare meat dishes. Are the veal cutlets alla valdostana, or schnitzel breaded and fried and then covered with prosciutto, Fontina Dop and spend a moment in the oven. And since they are rare, When I make something I try to do it with a bang ' Carnivore ': today a dish that is not diet, It is not light, is not low calorie. But it is good, Indeed yummy! I serve with mashed turnips and celery salad degreaser. Both the side dishes are tasty but very light, which does not make up for the caloric l'orgia rib. But, Since every now and then you can err (on the contrary, it must, How else you would repent and return virtuosi), I recommend you do it big and, If you love rich meat dishes, try these ribs. On the other hand, the Aosta Valley is not exactly a diet food, but I go crazy for the fontina Dop…

Ingredients for 4 people:
for ribs

  • 4 veal chops, with bone and well beaten
  • 4 slices of fontina Dop
  • 4 slices of prosciutto di Parma Pdo
  • salt to taste
  • 1 large egg for the Breading
  • enough flour for the Breading
  • bread crumbs for Breading
  • clarified butter or peanut oil for frying, just enough

for the mashed turnips

  • 400 grams of white turnips
  • skimmed or whole as required
  • salt to taste

for the celery salad

  • 4 stalks of celery
  • lemon juice just enough
  • extra virgin olive oil as required
  • salt and pepper

For the mashed white turnip, Peel the turnips, wash and slice them. Put them in a pan and cover with whole milk, then cook over low heat until the turnips will not hold. Season with salt and drain the turnips from milk. Mix turnips until the mixture is smooth and gradually add butter, stirring until it has melted and blended to rape. Season with salt and pepper and keep warm.

For the celery salad, clean the celery stalks from filamentous parts, wash them and cut them into thick slices about half a centimetre. Season with olive oil, a few drops of lemon juice, salt and pepper.

For ribs: put the flour on a plate, Another breadcrumbs lightly salted and a third plate with salt and eggs beaten. Coat the chops first in flour, then in egg and finally in breadcrumbs (How do a normal Wiener schnitzel). FRY in a pan with extra virgin olive oil or clarified butter, as she would tradition. When they are cooked, arrange on each chop prosciutto and fontina, then strain them 5 minutes in the oven until the cheese won't become fudge.

Serve freshly baked ribs with mashed turnips and celery salad crispy. Bon appétit!

THE PAIRING: The cooperative La Crotta di Vegneron, in Valle d'Aosta, produces a white wine of great structure that suits our in this match with one of the most typical dishes of this exceptional region. The wine is called NUS Malvoisie Cuvée particulière, born in the small village of Nus from vineyards over 450 meters altitude: It is vinified in steel, with a very long fermentation, that lasts up to 30 days, in a non-oxygenated at controlled temperature (14 degrees). For a year it is aged in wood and for another eight months in bottle. The nose has complex notes of fruit, honey, spices and vanilla; the palate is soft, harmonious, intense, with a balanced acidity, that contrasts the oiliness of fontina and cooking the meat in butter. Enjoy it in 12 degree weather.

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