Costoletta alla Valdostana (Italian Veal Cutlet with Ham and Fontina) There are two ways to put Fontina inside a veal cutlet. One cuts a horizontal pocket into a thick chop on the bone. The other, the costoletta accoppiata, takes two thin cutlets, lays the cheese and the ham between them and presses the edges into a single sealed parcel. This recipe is the second, and everything in it is organised around one problem: keeping molten Fontina inside a crust three millimetres thi