Two very sensual dishes. For Chicken Valdostana, Lidia layers chicken breast with prosciutto, tomato, and herbs, sautéed in wine and butter, adds fontina cheese, and bakes until the cheese melts, becomes golden brown. Then, Seared Pork Cutlets and peppers in a fresh marinara served over rigatoni provides an equally appealing choice. Fortunately, we get both in this episode!