Veal Chops Stuffed with Fontina
Veal chops, stuffed with fontina and prosciutto, are served with a delectable Marsala wine cream sauce seasoned with fresh rosemary.
4 loin veal chops, 1-inch thick (about 3 pounds)
2 ounces thinly sliced fontina or Swiss cheese
2 ounces thinly sliced prosciutto or ham
4 tablespoons all-purpose flour
1/2 cup Italian salad dressing
1/2 cup finely chopped onion
3/4 cup water
3/4 cup beef broth
1/4 cup Marsala wine
1 tablespoon fresh or dried rosemary leaves, crumbled
1/8 teaspoon ground black pepper
1/4 cup whipping or heavy cream
- With knife parallel to cutting board, make a 2-inch wide by 2-inch deep cut in meaty side of each chop.
- Evenly stuff each cut with cheese and prosciutto; secure, if desired, with skewers.
- Lightly coat chops with 2 tablespoons flour, then dip in 1/4 cup Italian dressing.
- On aluminum foil-lined broiler rack or large shallow baking pan, arrange chops and broil, turning once, for 10 minutes or until done. Remove to serving platter and keep warm.
- Meanwhile, in medium skillet, heat remaining 1/4 cup Italian dressing and cook onion over medium heat, stirring occasionally, 5 minutes or until tender. Add water, broth and wine thoroughly blended with rosemary, pepper and remaining 2 tablespoons flour. Bring to a boil, then simmer, stirring occasionally, 3 minutes or until thickened. Stir in cream; heat through. Serve sauce over chops.
Makes 4 servings.