Stuffed Veal Chops Recipes

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VEAL CHOPS STUFFED WITH FONTINA, PANCETTA, AND PORCINIS AND SERVED WITH BRAISED PEAS AND CARROTS



Veal Chops Stuffed with Fontina, Pancetta, and Porcinis and served with Braised Peas and Carrots image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 23

4 (10-ounce) veal chops, bone in
8 thin slices Fontina
4 slices thinly sliced pancetta
Sauteed mushrooms, recipe follows
2 tablespoons olive oil
Salt and pepper
1 shallot, thinly sliced
1 cup white wine
1 cup veal or chicken stock
2 sprigs fresh thyme
2 tablespoons unsalted butter
1 pound carrots, peeled and cut on the bias into 1/4 inch thick slices
2 cloves garlic, thinly sliced
3 sprigs fresh thyme
Salt and freshly ground pepper
2 cups chicken stock
1 cup frozen peas, thawed or fresh peas
1 pound cremini mushrooms
2 ounces dried porcini mushrooms soaked in hot water for 30 minutes and chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
Salt and pepper
1 tablespoon finely chopped fresh thyme

Steps:

  • For the veal: Heat the olive oil in a large saute pan until almost smoking. Sear the chops on both sides until golden brown. Place them in the oven and continue cooking for 5 to 7 minutes for medium doneness. Remove the chops to a plate.
  • Remove all but 1 tablespoon of the fat from the pan and place over high heat on the stove. Add the shallot and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook until reduced by half. Add the fresh thyme and season with salt and pepper, to taste. Place the chops on a plate and pour the sauce over.
  • For the peas and carrots: Preheat oven to 375 degrees F.
  • Melt butter in a medium sauce pan over medium-high heat. Add the carrots and garlic and cook until the carrots are slightly softened. Add the stock and thyme, cover the pan and bring to a simmer. Place the carrots in the oven and cook for 15 minutes. Remove the lid and continue cooking for 10 to 15 minutes, add peas during the last 5 minutes of cooking.
  • Slice a slit horizontally in the side of each chop. Place 2 slices of fontina, 1 slice of pancetta and a quarter of the mushrooms in each opening. Season each chop on both sides with salt and pepper.
  • Preheat oven to 400 degrees F.
  • Slice the mushrooms into 1/4-inch thick slices. Heat the oil in a large saute pan until almost smoking. Add the mushrooms, season with salt and pepper and cook until golden brown. Add the garlic and thyme and continue cooking for 2 minutes. Set aside and let cool.

STUFFED MARINATED VEAL CHOPS



Stuffed Marinated Veal Chops image

Provided by Bobby Flay

Time 2h30m

Yield 4 servings

Number Of Ingredients 8

4 slices fresh mozzarella, 1/2-inch thick
4 thin slices prosciutto, finely chopped
4 sage leaves, chiffonade
4 veal chops, 2 inches thick, with a pocket cut into side
4 cloves roasted garlic, smashed to a paste
1/4 tablespoon olive oil
3 tablespoons balsamic vinegar
Salt and pepper to taste

Steps:

  • Stuff each chop with 1 slice of mozzarella and 1/4 of the prosciutto and sage chiffonade and secure with toothpicks and place in a medium shallow baking dish.
  • Whisk together the garlic, olive oil and vinegar and pour over the veal chops. Cover and let marinate in the refrigerator for 2 hours.
  • Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill the chops for 7 to 8 minutes on each side for medium doneness.

VEAL CHOPS WITH FONTINA



Veal Chops with Fontina image

Categories     Sauce     Roast     Dinner     Veal     Boil

Yield serves 6

Number Of Ingredients 13

6 bone-in veal rib chops, about 1 1/2 inches thick, 8 to 10 ounces each
2 teaspoons kosher salt
8 ounces shredded fontina from Valle d'Aosta (or Italian Fontal; see box, page 74)
1 cup grated Grana Padano or Parmigiano-Reggiano
4 tablespoons butter
1 tablespoon extra-virgin olive oil
1/2 cup all-purpose flour for dredging, plus more as needed
12 fresh sage leaves
1 tablespoon tomato paste
2 cups white wine
1/2 cup hot chicken broth
RECOMMENDED EQUIPMENT
A meat mallet; a heavy-bottomed ovenproof saucepan or enameled cast-iron French oven, 6-quart capacity, with a cover

Steps:

  • Arrange an oven rack to accommodate the covered saucepan, and heat the oven to 400°.
  • Trim the chops, leaving only a thin layer of fat. With a sharp, thin knife, slice horizontally into the outer edge of each chop, splitting the meaty portion in two almost all the way to the bone, forming a pocket for stuffing. With the mallet, pound and spread the meaty part, flattening it to 1/2-inch thickness. Lift the top flap of the meat you just sliced apart, hold it up, and pound the bottom flap of meat a few more times, spreading it thinner and wider than the upper flap. When all the chops are sliced and pounded, salt them on both sides, using a teaspoon in all.
  • Toss together the shredded fontina and the grana (grated Grana Padano or Parmigiano-Reggiano), and divide the cheeses into six equal portions. One at a time, lightly compress the cheese portions into oval patties, and slip them into the sliced chop pockets. Fold the larger bottom meat flap over the top flap-enclosing the cheese-and thread a toothpick through both flaps to keep them together. (The chops can be prepared up to this point a day in advance, sealed in plastic wrap, and refrigerated.)
  • Put 2 tablespoons of the butter and the olive oil in the big pan, and set over medium-high heat. Spread the flour on a plate, dredge each chop on both sides, shake off excess flour, and lay it in the pan. When all the chops are in the pan, drop the sage leaves in between them. Cook the chops for 5 minutes or more, turning them once or twice, until well browned on both sides.
  • Clear a space in the pan bottom, drop in the tomato paste, and toast it in the hot spot for a minute. Pour the wine over the tomato paste, stir them together, and shake the pan to distribute the liquid. Bring it to a boil, and cook for 3 minutes or so, to reduce.
  • Add the remaining 2 tablespoons butter and whisk it into the pan liquid. Turn the chops over, pour in the chicken stock, sprinkle on the remaining salt, and bring to a boil.
  • Cover the pan, and place in the oven. Roast for about 15 minutes, then remove the cover and roast another 10 minutes or so, until the chops are done and the sauce has thickened.
  • Remove from the oven, and place the chops on a warm platter. (Drape a towel over the handle of the pan when it comes out of the oven to remind you it is very hot.) If the sauce is thin, put the pan over high heat and reduce until the sauce has the consistency you like.
  • Serve right away-while the cheese is still oozing-arranging all the chops on a warm platter and spooning the sauce over, family-style, or on warm dinner plates with mashed potatoes alongside and sauce drizzled over. (If you do have fresh white truffle, shave it on the top of each chop at this moment.)

GRILLED AND STUFFED VEAL CHOP



Grilled And Stuffed Veal Chop image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 6

8 thick veal chops, well trimmed
8 thick slices Italian fontina cheese
8 thin slices, prosciutto ham
Garlic pepper
Seasoning salt (recommended: Lawry's)
Store-bought steak sauce (recommended: Peter Luger's)

Steps:

  • Preheat the grill to high.
  • Cut a pocket in the veal chops and stuff with 1 thick slice of Fontina cheese and one thin slice of Prosciutto. Seal with a toothpick. Season the chops with the garlic pepper and salt. Place on the hot grill and sear, about 3 to 4 minutes. Rotate once in between to achieve grill marks. Then flip the chops and do the same on the other side.
  • Remove from direct heat and put chops on the shelf of the barbecue. Baste with steak sauce and close lid. After about 5 minutes flip and baste the other side. Close lid for 4 or 5 minutes, or until the chops are fully cooked, when the internal temperature is 140 degrees F. Let rest for 3 to 5 minutes in a warm spot. Then serve immediately.

STUFFED VEAL CHOPS



Stuffed Veal Chops image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

1/4 cup minced prosciutto
1/4 cup grated sharp provolone cheese
1/4 cup small diced roasted peppers
1/2 small onion, grated
2 tablespoons seasoned Italian bread crumbs
2 tablespoons minced fresh oregano leaves
1/2 teaspoon coarse black pepper
1/2 teaspoon salt
2 (1-inch thick) veal chops, frenched
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

Steps:

  • In a medium bowl, mix all the filling ingredients together until well combined. Set aside.
  • Have grill preheated over high heat and oven preheated to 350 degrees F.
  • Slit each veal chop on its side to create a pocket. Stuff each chop with filling. Use toothpicks to keep closed. Season chops with salt and pepper and brush with oil on both sides.
  • Place chops on smoking hot grill and mark for 2 minutes on each side. Remove from grill and place in a baking dish. Finish cooking in oven for 4 to 6 minutes.

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