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Veal Chops Stuffed with Prosciutto




Source of Recipe


Jackie


List of Ingredients




4 veal loin chops, cut 3/4 inch thick
2 thin slices prosciutto
4 tbsp. of grated mozzarella
4 tbsp. of olive oil
1/2 tsp. dried rosemary
1/8 tsp. of pepper
1/2 cup of dry white wine
pinch of salt



Recipe



Trim excess fat from veal. With a small sharp knife, slit a pocket in meaty part of each chop, cutting toward bone. Stuff pockets with prosciutto and cheese; secure with toothpicks.

In a large skillet, heat olive oil. Cook chops over medium high heat, turning once, about 5 minutes, or until browned outside.

Sprinkle rosemary and pepper over veal and pour wine into pan.

Bring to a boil, reduce heat to medium low, cover, and cook, turning once, until veal is tender and cooked through but still juicy, 10 to 15 minutes longer.