Best 2 Stuffed Veal Chops Recipes

**Experience the Culinary Masterpiece: Stuffed Veal Chops with Three Flavorful Recipes**

Indulge in a culinary journey with our delectable stuffed veal chops, a symphony of flavors that will tantalize your taste buds. This article presents three exceptional recipes, each offering a unique twist on this classic dish. From the aromatic herbs of the Classic Stuffed Veal Chops to the tangy sun-dried tomatoes and spinach in the Mediterranean-Style Stuffed Veal Chops, and the bold flavors of the Prosciutto and Cheese Stuffed Veal Chops, you'll find a recipe to suit every palate. Prepare to elevate your dining experience with these succulent and satisfying stuffed veal chops, perfect for special occasions or a cozy dinner at home.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED VEAL CHOPS

Stuffed Veal Chops image

Provided by Aaron McCargo Jr.

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

Ingredients

1/4 cup minced prosciutto
1/4 cup grated sharp provolone cheese
1/4 cup small diced roasted peppers
1/2 small onion, grated
2 tablespoons seasoned Italian bread crumbs
2 tablespoons minced fresh oregano leaves
1/2 teaspoon coarse black pepper
1/2 teaspoon salt
2 (1-inch thick) veal chops, frenched
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

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.

STUFFED VEAL CHOPS WITH HAM AND FONTINA

Stuffed Veal Chops with Ham and Fontina image

Number Of Ingredients 8

Ingredients

1/2 cup all-purpose flour
2 large eggs, beaten
salt and freshly ground black pepper
1 cup plain dry bread crumbs
4 veal rib chops, about 1 inch thick
4 slices boiled ham
2 ounces fontina cheese (Fontina Valle d'Aosta), cut into 4 slices
4 tablespoons unsalted butter

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.

Nutrition Facts : Nutritional Facts Serves

Tips:

For the best flavor, use high-quality veal chops. Look for chops that are evenly marbled and have a nice rosy color.
To make sure the chops are cooked evenly, use a meat thermometer. The internal temperature should reach 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for medium-well.
If you don't have a meat thermometer, you can also check the chops for doneness by cutting into them. The meat should be slightly pink in the center for medium-rare, and no longer pink for medium-well.
Let the chops rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.
Serve the chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Stuffed veal chops are a delicious and elegant dish that is perfect for a special occasion. With a little planning and effort, you can easily make this dish at home. Just be sure to follow the tips above to ensure that your chops are cooked perfectly and that you have all the necessary ingredients on hand.