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.