Veal Chops Stuffed With Fontina
|Loin veal chops||4 (1 Inch Thick)|
|Thinly sliced fontina cheese/Thinly sliced swiss cheese||2 Ounce|
|Thinly sliced prosciutto/Thinly sliced ham||2 Ounce|
|All purpose flour||4 Tablespoon|
|Italian dressing||1⁄2 Cup (8 tbs) (Italian Or Robusto)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Beef broth||3⁄4 Cup (12 tbs)|
|Masala wine||1⁄4 Cup (4 tbs)|
|Rosemary leaves||1 Tablespoon, crumbled (Fresh Or Dried)|
|Whipping cream/Heavy cream||1⁄4 Cup (4 tbs)|
With knife parallel to cutting board, make a 2-inch-wide by 2-inch-deep cut in meaty side of each chop.
Evenly stuff each cut with cheese and prosciutto; secure, if desired, with skewers.
Lightly coat chops with 2 tablespoons flour, then dip in 1/4 cup Italian dressing.
On aluminum-foil-lined broiler rack or in large shallow baking pan, arrange chops and broil, turning once, 10 minutes or until done.
Remove to serving platter and keep warm.
Meanwhile, in medium skillet, heat remaining 1/4 cup Italian dressing and cook onion over medium heat, stirring occasionally, 5 minutes or until tender.
Add water, broth and wine thoroughly blended with rosemary, pepper and remaining 2 tablespoons flour.
Bring to a boil, then simmer, stirring occasionally, 3 minutes or until thickened.
Stir in cream; heat through.