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Veal Chops Fontina

Chef.Foodie's picture
Ingredients
  Thick veal chops 1 1⁄2 Pound (2 Chops, 3/4 Pound Each)
  Fontina cheese 2 Ounce, thinly sliced
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  White pepper 1 Pinch
  Egg 1 , slightly beaten
  Fresh bread crumbs 2 Cup (32 tbs)
  Clarified butter 1⁄4 Cup (4 tbs)
  Salt To Taste
  White pepper To Taste
  Chopped fresh parsley 1 Tablespoon
Directions

1. Make pocket in both chops, cutting to bone; pound meat gently until 1/2-inch thick; place cheese slices in pockets; secure with toothpicks.
2. Combine flour, salt, pepper; coat chops with flour mixture; dip into egg; coat with crumbs; refrigerate 30 minutes.
3. Melt butter in 12-inch Chef Style Fry Pan over medium heat; saute chops 6-7 minutes on both sides or until tender, golden brown; season with salt, pepper to taste; sprinkle with chopped parsley. Makes 2 servings

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Veal
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
2

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