Stuffed Veal Chop "saltimbocca" Recipe
prosciutto, fontina, roasted onion
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Ingredients
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Stuffed Veal Chop Ingredients
Method
Cooking Directions
- 1
Prepare the Onions
Preheat your oven to 200°C (400°F). Peel and slice the onion into thick rings. Toss with 1 tablespoon of olive oil, salt, and black pepper. Spread on a baking sheet and roast in the oven for about 20 minutes until caramelized.
- 2
Prepare the Veal Chops
While the onions are roasting, use a sharp knife to create a pocket in each veal chop. Stuff each chop with two slices of prosciutto, a few sage leaves, and a portion of fontina cheese.
- 3
Sear the Chops
In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the stuffed veal chops for about 4-5 minutes on each side until browned.
- 4
Deglaze and Finish Cooking
Add the white wine to the skillet to deglaze, scraping up any browned bits. Cover and reduce heat to medium-low. Cook for an additional 10-12 minutes until the veal is cooked through and the cheese is melted.
- 5
Serve
Serve the stuffed veal chops hot, accompanied by the roasted onions.