Stuffed Veal Chops With Ham And Fontina Recipes

VEAL CHOPS WITH FONTINA

Steps:

• Arrange an oven rack to accommodate the covered saucepan, and heat the oven to 400°.
• Trim the chops, leaving only a thin layer of fat. With a sharp, thin knife, slice horizontally into the outer edge of each chop, splitting the meaty portion in two almost all the way to the bone, forming a pocket for stuffing. With the mallet, pound and spread the meaty part, flattening it to 1/2-inch thickness. Lift the top flap of the meat you just sliced apart, hold it up, and pound the bottom flap of meat a few more times, spreading it thinner and wider than the upper flap. When all the chops are sliced and pounded, salt them on both sides, using a teaspoon in all.
• Toss together the shredded fontina and the grana (grated Grana Padano or Parmigiano-Reggiano), and divide the cheeses into six equal portions. One at a time, lightly compress the cheese portions into oval patties, and slip them into the sliced chop pockets. Fold the larger bottom meat flap over the top flap-enclosing the cheese-and thread a toothpick through both flaps to keep them together. (The chops can be prepared up to this point a day in advance, sealed in plastic wrap, and refrigerated.)
• Put 2 tablespoons of the butter and the olive oil in the big pan, and set over medium-high heat. Spread the flour on a plate, dredge each chop on both sides, shake off excess flour, and lay it in the pan. When all the chops are in the pan, drop the sage leaves in between them. Cook the chops for 5 minutes or more, turning them once or twice, until well browned on both sides.
• Clear a space in the pan bottom, drop in the tomato paste, and toast it in the hot spot for a minute. Pour the wine over the tomato paste, stir them together, and shake the pan to distribute the liquid. Bring it to a boil, and cook for 3 minutes or so, to reduce.
• Add the remaining 2 tablespoons butter and whisk it into the pan liquid. Turn the chops over, pour in the chicken stock, sprinkle on the remaining salt, and bring to a boil.
• Cover the pan, and place in the oven. Roast for about 15 minutes, then remove the cover and roast another 10 minutes or so, until the chops are done and the sauce has thickened.
• Remove from the oven, and place the chops on a warm platter. (Drape a towel over the handle of the pan when it comes out of the oven to remind you it is very hot.) If the sauce is thin, put the pan over high heat and reduce until the sauce has the consistency you like.
• Serve right away-while the cheese is still oozing-arranging all the chops on a warm platter and spooning the sauce over, family-style, or on warm dinner plates with mashed potatoes alongside and sauce drizzled over. (If you do have fresh white truffle, shave it on the top of each chop at this moment.)

GRILLED AND STUFFED VEAL CHOP

Steps:

• Preheat the grill to high.
• Cut a pocket in the veal chops and stuff with 1 thick slice of Fontina cheese and one thin slice of Prosciutto. Seal with a toothpick. Season the chops with the garlic pepper and salt. Place on the hot grill and sear, about 3 to 4 minutes. Rotate once in between to achieve grill marks. Then flip the chops and do the same on the other side.
• Remove from direct heat and put chops on the shelf of the barbecue. Baste with steak sauce and close lid. After about 5 minutes flip and baste the other side. Close lid for 4 or 5 minutes, or until the chops are fully cooked, when the internal temperature is 140 degrees F. Let rest for 3 to 5 minutes in a warm spot. Then serve immediately.

VEAL CHOPS STUFFED WITH FONTINA CHEESE & SPINACH

Steps:

• Preheat oven to 400 degrees.
• Cut pocket in veal chop. Lightly salt pocket. Place layer of spinach in pocket and top layer with Fontina and Parmigiano Reggiano Cheese. Seal with a toothpick to hold mixture in pocket. Lightly dredge stuffed veal chop in flour. Salt and pepper outside of floured veal chop.
• Melt 2 tablespoons butter and olive oil in cast iron pan. Place veal chops and sage in pan and sear for 2½ minutes per side. Add tomato paste in middle of pan and pour wine over tomato sauce, stir together and cook until reduced by half (approximately 3-4 minutes). Add remaining 2 tablespoons of butter and whisk into sauce. Add chicken stock, salt and bring to boil.
• Cover pan and place in oven to roast 15 minutes. Uncover pan and roast another 8-10 minutes. Remove from oven. If sauce is too thin, thicken by putting on burner over high heat for about 1 minute.
• To serve place veal chop on plate and drizzle sauce on each veal chop.

STUFFED VEAL CHOPS

Steps:

• In a medium bowl, mix all the filling ingredients together until well combined. Set aside.
• Have grill preheated over high heat and oven preheated to 350 degrees F.
• Slit each veal chop on its side to create a pocket. Stuff each chop with filling. Use toothpicks to keep closed. Season chops with salt and pepper and brush with oil on both sides.
• Place chops on smoking hot grill and mark for 2 minutes on each side. Remove from grill and place in a baking dish. Finish cooking in oven for 4 to 6 minutes.

VEAL CHOPS WITH FONTINA RECIPE - (5/5)

Steps:

• Arrange an oven rack to accommodate the covered saucepan, and heat oven to 400 degrees. Trim the chops, leaving only a thin layer of fat. With a sharp, thin knife, slice horizontally into the outer edge of each chop, splitting the meaty portion in two almost all the way to the bone, forming a pocket for stuffing. With the mallet, pound and spread the meaty part, flattening it to 1/2-inch thickness. Lift the top flap of the meat you just sliced apart, hold it up, and pound the bottom flap of meat few more times, spreading it thinner and wider than the upper flap. When all the chops are sliced and pounded, salt them on both sides, using a teaspoon in all. Toss together the shredded fontina and the grana (grated Grana Padano or Parmigiano-Reggiano), and divide the cheeses into six equal portions. One at a time, lightly compress the cheese portions into oval patties, and slip them into the sliced chop pockets. Fold the larger bottom meat flap over the top flap - enclosing the cheese-and thread a toothpick through both flaps to keep them together. (The chops can be prepared up to this point a day in advance, sealed in plastic wrap and refrigerated.) Put 2 tablespoons of the butter and the olive oil in the big pan, and set over medium-high heat. Spread the flour on a plate, dredge each chop on both sides, shake off excess flour, and lay it in the pan. When all the chops are in the pan, drop the sages leaves in between them. Cook the chops for 5 minutes or more, turning them once or twice, until well browned on both sides. Clear a space in the pan bottom, drop in the tomato paste, and toast it in the hot spot for a minute. Pour the wine over the tomato paste, stir them together, and shake the pan to distribute the liquid. Bring it to a boil, and cook for 3 minutes or so, to reduce. Add the remaining 2 tablespoons butter and whisk it into the pan liquid. Turn the chops over, pour in the chicken stock, sprinkle on the remaining salt, and bring to a boil. Cover the pan, and place in the oven. Roast for about 15 minutes, then remove the cover and roast another 10 minutes or so, until the chops are done and the sauce has thickened. Remove from the oven, and place the chops on a warm platter. (Drape a towel over the handle of the pan when it comes out of the oven to remind you it is very hot.) If the sauce is thin, put the pan over high heat and reduce until the sauce has the consistency you like. Serve right away-while the cheese is still oozing-arranging all the chops on a warm platter and spooning the sauce over, family-style, or on warm dinner plates with mashed potatoes alongside and sauce drizzled over. (If you do have fresh white truffle, shave it on the top of each chop at this moment.)

STUFFED VEAL CHOPS WITH HAM AND FONTINA

Steps:

• 1 Spread the flour on a piece of wax paper. In a shallow bowl, beat the eggs with the salt and pepper to taste and place it next to the wax paper. Put the bread crumbs in a shallow plate and place it next to the eggs, so all three ingredients are in a row. 2 Place a cooling rack over a tray. Place the chops on a cutting board. Trim off the fat around the edge of the chops. Holding a sharp knife parallel to the cutting board, make a slit like a pocket in each of the chops. Tuck a piece each of the ham and the cheese in each chop. Pat the chops dry. Dip the chops in the flour, then in the eggs, then in the bread crumbs, patting to coat the chops completely. Place the chops on the rack to dry 15 minutes. 3 In a skillet large enough to hold the chops in a single layer, melt the butter over medium heat. Add the chops and cook until golden brown and crisp, about 5 minutes. Turn the chops over with tongs and brown on the other side, about 4 minutes. To check for doneness, cut one chop in the thickest part near the bone. The meat should be just pink. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.