Veal Stuffed with Fontina, Prosciutto, and Basil Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Veal with Fontina, Prosciutto, and Basil Recipe.....you'll find more recipes like this in our Recipe pages

Veal Stuffed with Fontina, Prosciutto, and Basil
The delicious salty tang of prosciutto lends flavor to the veal in this classic Italian dish. Prosciutto is raw ham that has been cured, aged up to 14 months, and air-dried. The best known, and the finest prosciutto comes from Parma, in northern Italy, though some prefer the saltier cure from San Daniele, near Venice.
Serves 4
2 oz	Fontina cheese, shredded
1 oz	prosciutto, chopped
1/4 cup	chopped fresh basil
-	ground black pepper
4	veal rib or loin chops, each 1 inch thick (8 oz each)
1 tsp	olive oil
1/4 tsp	salt

-	Preheat broiler
-	In small bowl, mix Fontina, prosciutto, basil, and 1/8 tsp pepper until evenly combined

-	Pat veal chops dry with paper towels
-	Holding knife parallel to work surface, cut horizontal pocket in each chop

-	Stuff one-quarter of cheese mixture into pocket in each chop
-	Rub chops in each chop
-	Rub chops with oil
-	Sprinkle with salt and 1/4 tsp pepper
-	Place chops on rack in broiling pan

-	Place pan in broiler at closest position to heat source
-	Broil, turning once, 10 - 12 minutes for medium-rare
-	Serve with peppers and broiled tomatoes

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