Deselect All 2 veal chops, about 3/4-inch thick 2 cloves garlic, finely chopped 1 tablespoons fresh rosemary, finely chopped 2 tablespoons olive oil Salt and pepper 1/2 cup white wine 1/4 cup ...

5 days ago · Discover delicious and easy to prepare veal chops recipes from the expert chefs at Food Network.

Deselect All 4 tablespoons (1/2 stick) unsalted butter, at room temperature 2 ounces good Roquefort cheese 1 tablespoon chopped scallions 8 (1-inch-thick) veal chops Kosher salt Freshly ground ...

Blend until chunky. Let the mixture stand for 20 minutes. For the veal chops: Heat the oil in a large skillet over medium-high heat. Sprinkle the chops with the salt and pepper.

Place veal chop in mixture and let stand for 30 minutes. In separate bowl place bread crumbs then place veal chop in bread crumbs coating entire veal chop.

Dredge the veal chops in the seasoned flour and shake to remove excess flour. Working with a large (12-inch) cast-iron pan, heat 2 tablespoons of the butter and the oil over medium-high heat.

Set aside. Have grill preheated over high heat and oven preheated to 350 degrees F. Slit each veal chop on its side to create a pocket. Stuff each chop with filling. Use toothpicks to keep closed.

Season with the salt and pepper, then finish with the butter and chopped parsley Remove the veal pan from the oven and place the prosciutto on top of the cutlet followed by the mozzarella.

For the veal: To pound the veal chops, line a cutting board with plastic wrap and place a chop on top. Place another piece of plastic wrap over the chop making sure it's completely covered.

Toss in the chives. Transfer the potato mixture to a serving bowl or platter and serve immediately with the veal chops drizzled with extra-virgin olive oil. Mouthwateringly spicy and delicious!