Pollo alla Valdostana – Italian Chicken Breast with Ham & Fontina Cheese

This Pollo alla Valdostana is a classic Northern Italian comfort dish that feels fancy but takes almost no effort: tender chicken cutlets, lightly floured and pan-seared, then topped with savory cooked ham and melty Fontina.

It’s fast, budget-friendly, and honestly perfect for busy weeknights—yet it still tastes like something you’d order at a cozy trattoria in the Alps.

DOWNLOAD PDF WITH RECIPE OF CHICKEN VALDOSTANA HERE:

ChickenValdostana

Cooking Times & Servings

• Prep time: 20 minutes

• Cook time: 20 minutes

• Servings: 4

• Difficulty: Very easy

• Cost: Budget-friendly

Ingredients

Chicken

• 1.5 lb chicken breast cutlets (thin-sliced) (700 g)

• 1/2 tsp kosher salt, or to taste

• 1/4 tsp black pepper, or to taste

• 1/3 cup all-purpose flour, for dredging (40 g) (approx.)

Topping

• 3 oz cooked ham, thin slices (80 g)

• 8–10 slices Fontina cheese (or about 7 oz / 200 g Fontina, sliced)

For the pan

• 1 tbsp extra-virgin olive oil (15 g)

• 2 tbsp butter (28 g)

Instructions

1. Prep the chicken.
   Pat the chicken cutlets dry. Season both sides with salt and pepper.

2. Dredge.
   Place flour in a shallow dish and lightly coat each cutlet, shaking off excess.

3. Sear.
   In a large skillet over medium heat, warm the olive oil and melt the butter.
   Add chicken in a single layer (cook in batches if needed). Sauté 3–4 minutes per side, until golden and cooked through (165°F / 74°C).

4. Top Valdostana-style.
   Lower heat to low. Place a little cooked ham on each cutlet, then top with Fontina slices.

5. Melt & serve.
   Cover with a lid for 30–60 seconds, just until the Fontina melts (you can also turn off the heat and let it melt with the lid on).
   Serve immediately while hot and gooey.

Tips & Tricks (Nonna-style)

• Don’t overflour: a thin dusting keeps the chicken tender and helps the sauce-y butter cling.

• Best melt: keep heat very low when melting the Fontina so it doesn’t separate.

• Batch cooking: if your pan is small, sear in batches, then return everything to the skillet to melt the cheese together.

Variations

• Add corn: stir in 1/2 cup sweet corn (75 g) near the end for a fun twist.

• Swap proteins: turkey cutlets work great too.

• Extra cozy: add a splash of water or chicken broth (2–3 tbsp / 30–45 ml) before covering to create a light buttery “pan sauce.”

Nutritional Facts (Estimated, per serving)

(Will vary by exact Fontina/ham used.)

• Calories: ~520

• Protein: ~52 g

• Carbs: ~9 g

• Fat: ~30 g

• Saturated Fat: ~14 g

• Fiber: ~0–1 g

• Sugar: ~1 g

• Sodium: ~950 mg

Pollo alla Valdostana – Italian Chicken Breast with Ham & Fontina Cheese

This Pollo alla Valdostana is a classic Northern Italian comfort dish that feels fancy but takes almost no effort: tender chicken cutlets, lightly floured and pan-seared, then topped with savory cooked ham and melty Fontina.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Notes

Ingredients 

Chicken

• 1.5 lb chicken breast cutlets (thin-sliced) (700 g)
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1/3 cup all-purpose flour, for dredging (40 g) (approx.)

Topping

• 3 oz cooked ham, thin slices (80 g)
• 8–10 slices Fontina cheese (or about 7 oz / 200 g Fontina, sliced)

For the pan

• 1 tbsp extra-virgin olive oil (15 g)
• 2 tbsp butter (28 g)

---

Instructions

1. Prep the chicken.
   Pat the chicken cutlets dry. Season both sides with salt and pepper.
2. Dredge.
   Place flour in a shallow dish and lightly coat each cutlet, shaking off excess.
3. Sear.
   In a large skillet over medium heat, warm the olive oil and melt the butter.
   Add chicken in a single layer (cook in batches if needed). Sauté 3–4 minutes per side, until golden and cooked through (165°F / 74°C).
4. Top Valdostana-style.
   Lower heat to low. Place a little cooked ham on each cutlet, then top with Fontina slices.
5. Melt & serve.
   Cover with a lid for 30–60 seconds, just until the Fontina melts (you can also turn off the heat and let it melt with the lid on).
   Serve immediately while hot and gooey.

---

Tips & Tricks (Nonna-style)

• Don’t overflour: a thin dusting keeps the chicken tender and helps the sauce-y butter cling.
• Best melt: keep heat very low when melting the Fontina so it doesn’t separate.
• Batch cooking: if your pan is small, sear in batches, then return everything to the skillet to melt the cheese together.

---

Variations

• Add corn: stir in 1/2 cup sweet corn (75 g) near the end for a fun twist.
• Swap proteins: turkey cutlets work great too.
• Extra cozy: add a splash of water or chicken broth (2–3 tbsp / 30–45 ml) before covering to create a light buttery “pan sauce.”

Tried this recipe?Let us know how it was!