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Recipes

Easy Stuffed Veal Chops

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INGREDIENTS

  • 1-1/2 cups fresh bread crumbs*
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 cups chopped tomatoes
  • 2 Tbsp. chopped fresh basil
  • 4 anchovy fillets (optional)
 

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 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 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.

Easy Stuffed Veal Chops

SUMMARY

  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Yield: Serves: 2

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 2

Amount Per Serving

Calories 918

Total Fat 45.0g

Saturated Fat 18.6g

Trans Fat 18.2g

Polyunsaturated Fat 2.7g

Cholesterol 230g

Sodium 1807g

Carbohydrates 77g

Protein 50g

Dietary Fiber 7g

Vitamin A 190g

Vitamin C 19g

Calcium 467g

Iron 9g