Stuffed veal chop Italian style

Ingredients for 4 servings:

• 4 thick veal chops with bone (~4 cm thick)
• 4 tsp sage, dried leaves
• 120 g cheese (Fontina)
• 8 slices of ham (Prosciutto, the real Italian one)
• 2 tsp olive oil
• 75 g flour
• 3 large eggs, beaten
• 200 g breadcrumbs
• 3 tbsp butter
• 3 tbsp vegetable oil
• some salt and pepper
• 1 lemon(s), quartered

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

with prosciutto and fontina

Slice the chops horizontally, but leave them together at the bone to form a “pocket.” Place each chop between two sheets of plastic wrap and lightly pound until the meat has thinned to about 1 cm. Salt the inside of the meat pockets and sprinkle sage on the bottom half. Personally, I prefer fresh sage leaves and plenty of them. Place two slices of prosciutto around a slice of Fontina cheese in the chop pockets. Spread 1/2 teaspoon of olive oil on the top slice of prosciutto on each chop. Close the pockets, either by pressing them together or with toothpicks or roulade pins. Dredge the chops in the flour, shaking it off lightly. Then dip them in the beaten eggs and finally coat them in the breadcrumbs. The chops should be well coated! Make sure the pockets are tightly sealed and let them rest for 5-10 minutes. Heat the butter and oil in a large pan. Once the butter starts to foam, add the chops. It’s best to use no more than two per pan. Fry until lightly browned (about 5 minutes), then turn, season with salt and pepper, and reduce the heat to medium. Brown the other side for about 7 minutes. You can also do this in the oven at about 175°C (although I find the flavors are better in a pan). Drain the chops briefly on paper towels and serve garnished with lemon wedges. These stuffed veal chops go well with asparagus, artichokes, sautéed mushrooms, creamed spinach, or dark green salads (arugula). You can also make this recipe with pork chops or chicken breasts—but veal is the best! Personally, I prefer a stronger cheese: mature Brie or Camembert is sensational! Or Roquefort or Gorgonzola! Just give it a try. But be careful with the salt – prosciutto and cheese are very salty, so adding more salt is often unnecessary.