From the Oven
Easy Stuffed Veal Chops
Prep Time: 40 min | Cook Time: 10 min | Servings: 2 | Calories: 920
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Prep Time
40 min
Cook Time
10 min
Servings
2
Calories
920
Make these gourmet-looking stuffed veal chops with an easy recipe that uses a handmade breading mix and fills each chop with tons of sliced prosciutto and Sargento® Sliced Swiss Cheese (that will melt to gooey perfection in the oven). These chops are served with stewed tomatoes made with fresh basil and an anchovy filet on top.
Ingredients
- 2 veal, pork rib or loin chops, cut 1-inch thick
- 2 slices prosciutto or smoked ham
- 2 slices Sargento® Sliced Swiss Cheese
- 1 Tbsp. all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 egg
- 1-1/2 cups fresh breadcrumbs*
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 2 cups chopped tomatoes
- 2 Tbsp. chopped fresh basil
- 4 anchovy fillets (optional)
Directions
- 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 pocket.
- Combine flour, salt and pepper in plastic bag; set aside. Beat egg in a pie plate or shallow bowl. Place breadcrumbs in another pie plate or bowl. One at a time, shake chops in flour mixture; dip in egg mixture and dredge both sides in breadcrumbs, patting to coat.
- Heat butter and oil in large skillet over medium heat until hot. Add chops; cook 4 to 5 minutes per side or until golden brown. Transfer to baking sheet; bake in preheated 375° oven 10 minutes or until desired doneness.
- Meanwhile, add tomatoes to same skillet; cook 3 minutes or until softened, stirring occasionally. Stir in basil; season with salt and pepper.
- Transfer tomato mixture to serving plates. Place chops over tomato mixture; top with anchovy fillets, if desired.
