Stuffed Veal Chop Valdostana Recipe
Thinly pounded, filled with prosciutto, fontina, folded, breaded, mushroom brown sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Stuffed Veal Chop Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal Chops
Lay each veal chop between two sheets of plastic wrap and pound them thinly with a meat mallet.
- 2
Stuff the Chops
Layer 2 slices of prosciutto and a slice of Fontina cheese on each veal chop. Fold the chop over to enclose the filling.
- 3
Bread the Chops
Dredge each stuffed chop in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
- 4
Cook the Chops
In a large skillet, heat olive oil over medium-high heat. Fry the chops until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
- 5
Make the Mushroom Sauce
In the same skillet, add butter. Sauté chopped mushrooms and minced garlic until soft. Pour in chicken broth and simmer until slightly thickened.
- 6
Serve
Place the stuffed veal chops on a plate and spoon the mushroom sauce over the top. Enjoy!
