Veal Chops Stuffed with Fontina Cheese & Spinach
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 2
Ingredients
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 2 Veal Chops
  • ½ cup defrosted, drained chopped spinach
  • ¼ cup grated Fontina Cheese
  • ¼ cup grated Parmigiano Reggiano
  • 12 fresh sage leaves
  • ½ cup dry white wine
  • ¼ cup chicken stock
  • 1 tablespoon tomato paste
  • salt & pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut pocket in veal chop. Lightly salt pocket. Place layer of spinach in pocket and top layer with Fontina and Parmigiano Reggiano Cheese. Seal with a toothpick to hold mixture in pocket. Lightly dredge stuffed veal chop in flour. Salt and pepper outside of floured veal chop.
  3. Melt 2 tablespoons butter and olive oil in cast iron pan. Place veal chops and sage in pan and sear for 2½ minutes per side. Add tomato paste in middle of pan and pour wine over tomato sauce, stir together and cook until reduced by half (approximately 3-4 minutes). Add remaining 2 tablespoons of butter and whisk into sauce. Add chicken stock, salt and bring to boil.
  4. Cover pan and place in oven to roast 15 minutes. Uncover pan and roast another 8-10 minutes. Remove from oven. If sauce is too thin, thicken by putting on burner over high heat for about 1 minute.
  5. To serve place veal chop on plate and drizzle sauce on each veal chop.
Recipe by Tout va bien! (tm) at https://christymajors.com/veal-chops-stuffed-with-fontina-cheese-spinach/