Fontina and prosciutto stuffed veal chopsserved with a Marsala wine cream sauce seasoned with fresh rosemary.
Recipe: Veal Chops Stuffedwith Fontina
4 loin veal chops, 1-inch thick (about3 pounds)2 ounces thinly sliced fontina or Swisscheese2 ounces thinly sliced prosciutto or ham4 tablespoons all-purpose flour1/2 cup Italian salad dressing1/2 cup finely chopped onion3/4 cup water3/4 cup beef broth1/4 cup Marsala wine1 tablespoon fresh or dried rosemary leaves,crumbled1/8 teaspoon pepper1/4 cup whipping or heavy cream
With knife parallel to cutting board,make a 2-inch wide by 2-inch deep cut in meaty side of each chop.
Evenly stuff each cut with cheese andprosciutto; secure, if desired, with skewers.
Lightly coat chops with 2 tablespoonsflour, then dip in 1/4 cup Italian dressing.
On aluminum foil-lined broiler rack orlarge shallow baking pan, arrange chops and broil, turning once,for 10 minutes or until done. Remove to serving platter and keepwarm.
Meanwhile, in medium skillet, heat remaining1/4 cup Italian dressing and cook onion over medium heat, stirringoccasionally, 5 minutes or until tender. Add water, broth andwine thoroughly blended with rosemary, pepper and remaining 2tablespoons flour. Bring to a boil, then simmer, stirring occasionally,3 minutes or until thickened. Stir in cream; heat through. Servesauce over chops.
Makes about 4 servings.
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