Veal Chops Fontina Recipe
Ingredients
| 2 thick veal chops (3/4-lb each) | ||
| Fontina Cheese | 2 Ounce, thinly sliced | |
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper white | 1 Pinch | |
| 1 egg, slightly beaten | ||
| Bread crumbs | 2 Cup (16 tbs) | |
| Clarified butter | 1/4 Cup (16 tbs) | |
| Salt, white pepper | ||
| Chopped fresh parsley | ||
Directions
1. Make pocket in both chops, cutting to bone; pound meat gently until 1/2-inch thick; place cheese slices in pockets; secure with toothpicks.
2. Combine flour, salt, pepper; coat chops with flour mixture; dip into egg; coat with crumbs; refrigerate 30 minutes.
3. Melt butter in 12-inch Chef Style Fry Pan over medium heat; saute chops 6-7 minutes on both sides or until tender, golden brown; season with salt, pepper to taste; sprinkle with chopped parsley. Makes 2 servings
2. Combine flour, salt, pepper; coat chops with flour mixture; dip into egg; coat with crumbs; refrigerate 30 minutes.
3. Melt butter in 12-inch Chef Style Fry Pan over medium heat; saute chops 6-7 minutes on both sides or until tender, golden brown; season with salt, pepper to taste; sprinkle with chopped parsley. Makes 2 servings
Chef
