Veal Chops Fontina
|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)|
|White pepper||1 Pinch|
|Egg||1 , slightly beaten|
|Fresh bread crumbs||2 Cup (32 tbs)|
|Clarified butter||1⁄4 Cup (4 tbs)|
|White pepper||To Taste|
|Chopped fresh parsley||1 Tablespoon|
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