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Veal Chops Stuffed With Fontina Recipe
|Loin veal chops||4 (1 Inch Thick)|
|Thinly sliced fontina cheese/Thinly sliced swiss cheese||2 Ounce|
|Thinly sliced prosciutto/Thinly sliced ham||2 Ounce|
|All purpose flour||4 Tablespoon|
|Italian dressing||1⁄2 Cup (8 tbs) (Italian Or Robusto)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Beef broth||3⁄4 Cup (12 tbs)|
|Masala wine||1⁄4 Cup (4 tbs)|
|Rosemary leaves||1 Tablespoon, crumbled (Fresh Or Dried)|
|Whipping cream/Heavy cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1813 Calories from Fat 867
% Daily Value*
Total Fat 97 g149.9%
Saturated Fat 30.5 g152.6%
Trans Fat 0 g
Cholesterol 548.1 mg
Sodium 3290.3 mg137.1%
Total Carbohydrates 83 g27.5%
Dietary Fiber 5.1 g20.5%
Sugars 21.8 g
Protein 125 g250.7%
Vitamin A 20% Vitamin C 15.3%
Calcium 45.4% Iron 30.3%
*Based on a 2000 Calorie diet
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.