Pan-Roasted Stuffed Veal Chop with Prosciutto and Fontina
Cuisine: Italian
Author: Epicurus.com Kitchens
Ingredients
  • 4 (12 ounces) veal chops
  • 4 (1/2 ounce) slices Prosciutto
  • 4 sage leaves
  • 4 (1 ounces) pieces Fontina cheese
  • coarse sea salt, as needed
  • freshly ground black pepper, as needed
  • 2 Tablespoons pure olive oil
  • 4 Tablespoons unsalted butter
  • 4 cloves garlic, smashed
  • 2 Cups chicken stock
  • 4 teaspoons capers, rinsed
  • 2 to 3 teaspoons lemon juice
Instructions
  1. From the bone-end of each chop, make a 3-inch deep, 1-inch wide incision through the thickest section.
  2. Lay prosciutto slices on a cutting board. On each piece, place 1 sage leaf and 1 piece of cheese. Fold each prosciutto slice in half; stuff into the chops. Season chops with salt and pepper.
  3. In two large sauté pans, heat olive oil over medium heat. Add a garlic clove to each pan; cook until golden, about 2 minutes. Remove and reserve garlic. Place 2 chops in each pan; sear until golden, about 4 minutes each side. Add 2 Tablespoons butter to each pan, reduce heat to low and return garlic cloves to each pan. Cook, basting the chops with butter occasionally, for about 8 minutes or until chops are cooked to medium. Transfer to a platter; keep warm.
  4. Deglaze sauté pans with chicken stock; combine the stock into one pan. Reduce stock by half, season with salt and pepper, and stir in capers and lemon juice.
  5. To serve, pour sauce over chops.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/pan-roasted-stuffed-veal-chop-with-prosciutto-and-fontina/40393/