Pan-Roasted Stuffed Veal Chop with Prosciutto and Fontina offers unique, wonderful flavors that entice the palate and tempt your hunger. Serve with steamed asparagus and optionally, polenta.
- 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
- From the bone-end of each chop, make a 3-inch deep, 1-inch wide incision through the thickest section.
- 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.
- 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.
- 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.
- To serve, pour sauce over chops.
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