Fontina DOP Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Cut a slit in the chops horizontally, leaving them connected along the bone side. Cut the cheese into thin slices and place one in the pocket of each chop, then tap gently with a meat pounder.
Season the meat with salt and pepper to taste. Coat with flour, patting off any excess. Beat eggs in a deep dish and prepare breadcrumbs on another surface. Dip the chops one at a time in the beaten egg and then in breadcrumbs, coating evenly.
Melt butter in a pan over high heat and fry the chops on both sides until golden brown. Remove from the pan and put on paper towels to drain. Season with salt and serve hot.