I made these on our first Easter, at The House on High Street. They were DELISH! Here is my version, of an Italian style stuffed veal chop, that I hope you’ll try. And, let me know when you do!
Believe it or not, with Easter being only six days away, I am not sure if Scott and I are hosting, this year. We don’t have a finished basement like my mom does at her house. My brother has four boys (under the age of eight). Unless it’s going to be a nice day outside, there’s really no place for them to get wild and crazy. I’m sure Baby Blue will want to run around with his cousins. So, hopefully, we’ll have a solid idea on the weather, very soon.
Either way, I think I’ll be making these stuffed veal chops. They are absolutely heavenly. As with most of my recipes, there are a bunch of variations. For starters, you can easily make this recipe using pork chops, in lieu of veal. Pork chops are typically more reasonable than veal chops.
You can omit the cheese, for dairy-free. Or the breadcrumbs and flour, for gluten free. They will still be very tasty! I promise.
Stuffed Veal Chops
This pairs perfectly with scalloped potatoes, a green vegetable, and a chilled glass of Pinot Grigio. Enjoy!