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| VEAL CHOP STUFFED WITH CHEESE AND HAM |
| 4 Servings |
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| Ingredients |
4 oz Fontina Cheese
4 slices Prosciutto
4 Baby White Veal Chops, 10-12 oz. each including
bone
sprinkles Salt, Pepper and Flour
2 Eggs, beaten
Salt and Pepper
1 c Bread Crumbs
1/3 c Olive Oil
1 T Flour
1 T Chopped Onions
1 t Chopped Garlic
1/3 c Butter
16 Medium Mushrooms, sliced
1 c Dry White WIne
1 c Demi-Glace Sauce
2 c Whipping Cream
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| Method |
| Preheat the oven to 450 degrees.
Cut the Fontina cheese into four slices, each about a half inch
thick, 2 inches long and one inch wide.
Wrap each piece of cheese with prosciutto.
Cut a slit in the side of each veal chop.
Insert the prosciutto-wrapped cheese into the slits deep
enough so it can’t come out.
Dust the chops with a little flour, salt and pepper.
Pass each veal chop through the egg to get it good and wet.
Then dredge through bread crumbs to coat thoroughly.
Heat oil very hot in a large skillet.
Brown the breaded, stuffed veal chops, two at a time, to a
medium-dark, crusty brown on both sides - about 1 minute.
Then put entire skillet into a preheated 450 degree oven for
12-15 minutes, until top is brown and dry and cheese is
beginning to flow the pocket.
Remove chops and keep warm.
Repeat procedure for other two chops.
After cooking all chops, pour off oil and wipe out skillet lightly.
Sauté onions and garlic in butter until translucent.
Add mushrooms and sauté about 30 seconds, coating
mushrooms well with butter.
Add white wine and allow to come to boil.
Add demi-glace and whipping cream and return to a boil.
Reduce liquid volume by about half.
Serve veal chops with four ounces of sauce each and garnish
with fresh rosemary. |
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