Veal Chops Stuffed With Fontina Recipe
Veal chops stuffed with fontina is a cheese stuffed veal recipe. Prepared with a filling of proscuitto and fontina cheese, the veal chops are stuffed in pockets and flavored with italian dressing. Oven broiled and finished on the skilet with broth and wine along with rosemary for flavor, the veal chops are served in a creamy sauce.
Ingredients
4 loin veal chops, 1 inch thick
2 ounces thinly sliced fontina or Swiss cheese
2 ounces thinly sliced prosciutto or ham
4 tablespoons all-purpose flour
1/2 cup Italian or Robusto Italian Dressing
1/2 cup finely chopped onion
3/4 cup water
3/4 cup beef broth
1/4 cup Marsala wine
1 tablespoon fresh or dried rosemary leaves, crumbled
1/8 teaspoon pepper
1/4 cup whipping or heavy cream
Directions
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 and prosciutto; secure, if desired, with skewers.
Lightly coat chops with 2 tablespoons flour, then dip in 1/4 cup Italian dressing.
On aluminum-foil-lined broiler rack or in large shallow baking pan, arrange chops and broil, turning once, 10 minutes or until done.
Remove to serving platter and keep warm.
Meanwhile, in medium skillet, heat remaining 1/4 cup Italian dressing and cook onion over medium heat, stirring occasionally, 5 minutes or until tender.
Add water, broth and wine thoroughly blended with rosemary, pepper and remaining 2 tablespoons flour.
Bring to a boil, then simmer, stirring occasionally, 3 minutes or until thickened.
Stir in cream; heat through.
Evenly stuff each cut with cheese and prosciutto; secure, if desired, with skewers.
Lightly coat chops with 2 tablespoons flour, then dip in 1/4 cup Italian dressing.
On aluminum-foil-lined broiler rack or in large shallow baking pan, arrange chops and broil, turning once, 10 minutes or until done.
Remove to serving platter and keep warm.
Meanwhile, in medium skillet, heat remaining 1/4 cup Italian dressing and cook onion over medium heat, stirring occasionally, 5 minutes or until tender.
Add water, broth and wine thoroughly blended with rosemary, pepper and remaining 2 tablespoons flour.
Bring to a boil, then simmer, stirring occasionally, 3 minutes or until thickened.
Stir in cream; heat through.
