DIRECTIONS

• 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 pocket.

• 2

  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.

• 3

  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.

• 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.