Easy Stuffed Veal Chops
Prep Time: 40
Cook Time: 10
Serves: Serves: 2
Ingredients
- 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 Tbsp. all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 egg
- 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
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 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.
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.