Ingredients
- 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
Directions
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.
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By CynthiaC_9894562
indiana, PA
on January 06, 2011
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Amazing! Anytime we have guests over for dinner, one of the first questions they'll ask is "Are you making your stuffed veal chops?". For even better flavor, if you have the time, let them marinate in your fridge for 24 hours. I also brush the inside pocket of my chop with the balsamic vinegar & add a nice piece of red roasted pepper. You can experiment & try so many different fillings: parsley works well in place of the sage, marinated artichokes, italian ham, provolone cheese etc. I also bake mine in my oven on a elevated rack. We're not great "grillers", we have a tendency to burn & when you're dealing with a $25 chop, you definitely want it to come out perfect! Make sure once you take them off the grill or out of oven, cover them in foil & let rest for approximately 15 minutes or they will be dry.
By elmospop2_7729154
hasbrouckhgts, NJ
on May 15, 2007
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very rich flavor with a great bite from the marinade
By sfulton5_4744916
Wilmington, DE
on June 25, 2006
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This is fantastic - my family loved them. We had one marinated but uncooked leftover that we stuck in the freezer. I thawed it out a few weeks later, grilled it and it was just as ggod if not better than the first round!
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