Stuffed Veal Chops - Italian Style

Rachel Maria's Recipes

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. 

Stuffed veal chops

Stuffed veal chops

Stuffed veal chops

Stuffed Veal Chops

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

Stuffed Veal Chops

Stuffed Veal Chops – Italian Style

Yield: 5-6

Stuffed Veal Chops

Ingredients

  • 5-6 Veal Rib Chops (1.5 inches thick)
  • Flour for dredging
  • Butter (1.5 sticks)
  • 3 T. Bread Crumbs
  • 3 T. Grated Cheese (Parmiggiano Reggiano Cheeese is suggested!)
  • 3 Cloves Garlic
  • 3 Cups Beef or Vegetable Stock
  • 1/2 lb. Pancetta (or Mortadella), cut in small chunks for Food Processing.
  • 1/2 lb. Sliced Cooper Sharp Cheese (Ask Deli to do the slices thick. It's much easier to handle.)
  • 1 lb. Fresh Spinach
  • 2 lbs. Portabella Mushrooms (sliced and divided in half)
  • 3 T. Flat Leaf Parsley
  • Salt & Pepper to taste

Instructions

  1. Step I - Creating the Filling
  2. Coat bottom of frying pan with olive oil.
  3. Over a medium-high flame/setting, saute garlic until soft, then add 1 lb. of the sliced mushrooms.
  4. Once mushrooms are soft, add spinach.
  5. After spinach is cooked, drain the liquid and/or use a colander to press out water.
  6. Place the contents of frying pan into a food processor. Add bread crumbs, grated cheese, and small cubes of meat (pancetta/peperonni/mortadella). Pulse until a paste-like consistency.
  7. Butterfly the veal chops (cut towards the bone) and using a meat mallet, pound to make the chop thinner.
  8. Add the mixture from the food processor and top with 2 slices of cooper sharp cheese. (You may need to fold the cheese or use less than 2 slices.)
  9. Using a wooden skewer, secure the edges of each chop together.
  10. Step II - Searing the Chops (And, now is a good time to preheat the oven to 375º F.)
  11. Season the chops with salt, pepper.
  12. Lightly dredge both sides of the chops with flour.
  13. (You will need to do this step in batches, as you most likely cannot fit all the chops in a frying pan at once.)
  14. Melt a Tablespoon of butter in a frying pan, over a medium-high flame, and sear the chops, on each side, for about 3-4 minutes.
  15. Place the chops on a shallow baking sheet with sides to hold in the juices OR use a few shallow baking dishes (approximately 10-14" long). Set aside until all the chops are seared.
  16. Step III - Make the Sauce & Bake the Chops
  17. Once all the chops are seared and placed on/in baking sheets/dishes, lower the flame a bit and deglaze the pan with the wine. Stir and pick up all those nice bits of yumminess from the bottom of the pan!
  18. Medium-High Flame - Add 3 T. of Butter, 1 lb. sliced mushrooms, stock, and chopped parsley.
  19. Season with salt and pepper to taste and sear until the mushrooms get soft.
  20. Pour the mushroom and sauce over the chops, and place the baking sheets in the oven.
  21. Baste the chops with the mushrooms and sauce after the first 10 minutes.
  22. Continue to cook another 10 minutes or, if using a cooking thermometer, the inside of the veal is 160º.
  23. Remove chops from the oven, and once cooled a bit, remove the wooden skewers.
  24. Serve hot with the drizzled mushrooms and sauce, from the pan, on top!
Powered by Zip Recipes
https://lewoman.com/stuffed-veal-chops-italian-style/

This pairs perfectly with scalloped potatoes, a green vegetable, and a chilled glass of Pinot Grigio. Enjoy!

EXTRA Ordinarily Yours

Be Sociable, Share!