1/2 lb Val d'aosta

           Fontina cheese
      6    (1'' thick) veal chops

           Salt and pepper
  2 1/2 tb All-purpose flour

      1    Egg, well beaten

    1/2 c  Fine dry bread crumbs

    1/4 lb Unsalted butter

      3    Lemons, cut in wedges

           Parsley sprigs(optional)
  18TH STREET NW, WASHINGTON, DC BEVERAGE:GATTINARA 1. Slice the cheese

  thinly.  Cut a slit into the side of each veal chop to form a pocket.
  Stuff the pockets with the cheese. 2. Place the chops on a flat
  surface and press the top and bottom together.  Seal the edges by
  beating hard with a heavy knife or mallet.  Season lightly with the
  salt and pepper. 3. Dredge the chops in the flour, dip in the beaten
  egg, and coat with the bread crumbs. Melt the butter in a heavy
  skillet or saute pan. Add the chops and saute about 15 minutes or
  until golden brown on both sides. 4. Serve piping hot, surrounded by
  the lemon wedges and garnished, if desired, with a few parsley
  sprigs. Note: For this dish, you must obtain Val d'Aosta fontina. The
  Swiss variety will not be the same.