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Stuffed Veal Chops
Ingredients
| * | 2 veal, pork rib or loin chops, cut 1-inch thick |
| * | 2 slices prosciutto or smoked ham |
| * | 2 slices Sargento Deli Style Sliced Swiss Cheese |
| * | 1 tablespoon all-purpose flour |
| * | 1/2 teaspoon salt |
| * | 1/4 teaspoon pepper |
| * | 1 egg |
| * | 1 1/2 cups fresh bread crumbs (See Notes) |
| * | 1 tablespoon butter |
| * | 1 tablespoon olive oil |
| * | 2 cups chopped tomatoes |
| * | 2 tablespoons chopped fresh basil |
| * | 4 anchovy fillets (optional) |
Instructions
| 1 | Cut a slit in the side of each veal chop, forming a pocket. Fold and stuff prosciutto and cheese into pockets; press lightly to close pockets. |
| 2 | Combine flour, salt and pepper in a plastic bag; set aside. Beat egg in a pie plate or shallow bowl. Place bread crumbs in another pie plate or bowl. One at a time, shake chops in flour mixture, dip in egg mixture and dredge both sides in bread crumbs, patting to coat. |
| 3 | Heat butter and oil in a large skillet over medium heat until hot. Add chops; cook 4-5 minutes per side or until golden brown. Transfer to a baking sheet. Bake in preheated 375F degree oven for 10 minutes or until desired doneness. |
| 4 | Meanwhile, add tomatoes to same skillet; cook 3 minutes or until softened, stirring occasionally. Stir in basil; season with salt and pepper. |
| 5 | Transfer tomato mixture to serving plates. Place chops over tomato mixture; top with anchovy fillets, if desired. |
Notes
Source
Recipe courtesy of www.sargento.com