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Stuffed Veal Chops
Makes 2 Servings
*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)
1Cut 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.
2Combine 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.
3Heat 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.
4Meanwhile, add tomatoes to same skillet; cook 3 minutes or until softened, stirring occasionally. Stir in basil; season with salt and pepper.
5Transfer tomato mixture to serving plates. Place chops over tomato mixture; top with anchovy fillets, if desired.
  • For fresh bread crumbs, tear 2 slices white, wheat or rye bread into chunks; process in food processor.
  • Source
    Recipe courtesy of