Veal Chops With Fontina and Bresaola | Lobel's Valentines Day

fontina cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: provolone

Provolone offers similar melting qualities at a lower cost.

bresaola

🥗Healthier: prosciutto

💰Cheaper: salami

Salami is more widely available and less expensive.

Create a pocket in the veal chop by slicing along the bone and scraping the meat off the bone.

Use a smaller knife to create a pocket for the Fontina cheese and bresaola, ensuring not to cut all the way through.

Stuff the pocket with folded slices of bresaola and Fontina cheese.

Season the veal chops with coarsely ground black pepper and salt on both sides.

Prepare the dredging station with seasoned flour, two beaten eggs, and panko breadcrumbs.

Dredge the stuffed veal chop in the flour, then dip it in the egg, and coat it with panko breadcrumbs.

Heat olive oil and butter in a skillet over medium-high heat.

Sear the veal chops in the hot pan for about 5 to 7 minutes on one side until browned, then flip and cook for another 5 to 7 minutes.

While the chops are cooking, melt about 3/4 stick of butter with chopped sage, rosemary, and parsley, and add lemon zest.

Drizzle the herb butter over the cooked veal chops before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens