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Grilled Spinach-Stuffed Veal Chops recipe

Butterflied veal chops are filled witha savory prosciutto, spinach and tomato stuffing, coated witha spice rub and grilled to perfection.

Recipe: Grilled Spinach-StuffedVeal Chops

4 veal chops, butterfliedStuffing:1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, minced
2 plum tomatoes, seeded and chopped
3 cups fresh spinach leaves, loosely packed
3 slices prosciutto, chopped
1/2 teaspoon coarse salt
1/4 teaspoon ground pepperRub:2 teaspoons chopped fresh rosemary
1/2 teaspoon coarse salt
1/2 teaspoon ground pepper

  • In a large skillet, heat olive oil andsaut garlic and onion for about 5 minutes.
  • Add tomatoes and saut for another3 minutes; add spinach and cook just until wilted, about 1 to2 minutes.
  • Remove from heat and add prosciutto, salt,and pepper. Divide into 4 portions; pile stuffing on one halfof each veal chop. Fold other half over stuffing and secure shutwith wooden picks.
  • Combine all ingredients for the rub andsprinkle over both sides of chops.
  • Grill the chops over direct medium heatfor about 20 minutes for medium, turning once halfway throughgrilling time, or until until chops reach 160°F (70°C)for medium and 170°F (75°C) for well-done.

    Makes 4 servings.

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