Broiled stuffed 16 oz. of top quality French cut Veal Chop stuffed with Prosciutto and Fontina cheese, topped with a delightful Shitake mushrooms, garlic and white wine reduction sauce.

Preheat your oven to 375°F (190°C). Cut a pocket into the veal chop and stuff it with prosciutto and Fontina cheese. Season the outside of the chop with salt and black pepper.

Prepare the Veal Chop

In a large oven-safe skillet, heat olive oil over medium-high heat. Add the stuffed veal chop and sear for about 3-4 minutes on each side until golden brown.

Sear the Veal Chop

Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C).

Bake the Veal Chop

In a separate saucepan, add a little olive oil and sauté chopped garlic and shiitake mushrooms until the mushrooms are tender. Pour in the white wine and let it reduce by half. Season with salt and black pepper.

Prepare the Mushroom Sauce

Once the veal chop is cooked, let it rest for a few minutes. Serve the chop topped with the mushroom sauce and garnish with fresh parsley.

Serve

French cut veal chop

Prosciutto

Fontina cheese

Shiitake mushrooms

Garlic

White wine

Olive oil

Salt

Black pepper

Fresh parsley (for garnish)

Costoletta di Vitello alla Valdostana

Make Costoletta Di Vitello Alla Valdostana Recipe in just 45m. Broiled stuffed 16 oz. of top quality French cut Veal Chop stuffed with Prosciutto and Fontina cheese, topped with a delightful Shitake mushrooms, garlic and white wine reduction sauce.

Costoletta Di Vitello Alla Valdostana Recipe

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