Italian Classic Valdostana, a Delicious Second Course From North Italy

Valdostana is one of the typical dishes of the Valle D'Aosta tradition, known all over the world and appreciated especially in the autumn and winter period for the ingredients with which it is prepared that remind us of this time of year.
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INGREDIENTS FOR 2 VALDOSTANE
2 slice of beef sirloin
100 gr Fontina cheese ( cheddar or mozzarella if you can't find it)
100 gr Sliced ham ( or smoked ham )
2 eggs
Flour
Breadcrumbs
Salt
Cut 100 gr of Fontina cheese in slice, if you can't find it you can use cheddar or even mozzarella.
Take a sirloin slice and beat it with a meat tenderizer. For best results and to not ruin the fibers of the meat, cover it with plastic wrap first.
Place a couple of slice of ham ( or smoked ham ) on the slices of sirloin then cover them with the cheese of your choice
Fold the meat and cover the stuffing, taking care that the edges remain free.
Seal the “wallets” you just made by pressing along the edges firmly.
Now take the Valdostana and flour it well, then dip it in beaten eggs with a pinch of salt and finally in breadcrumbs.
Melt the butter in a frying pan. When it is hot and begins to bubble, add a few Valdostana cutlets at a time, browning both sides for about 4-5 minutes, until golden brown.
Wipe off the excess fat with paper towels and serve while are still hot
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