Divide the loin in half, obtaining 2 medallions with a thickness of about 3 / 4cm.
Form a pocket in both medallions, engraving the side.
Stuff the pocket with fontina and oven-baked coppa cut into thin slices.
Close the pocket with toothpicks so that the filling does not come out when cooked.
Spread a thin layer of flour on a surface and in the meantime beat the eggs with salt and pepper.
Pass the stuffed pocket first in the flour, then in the eggs and finally in the bread crumbs.
Prepare a pan with some butter and fry the stuffed pocket.