I originally had these in Italy & they were succulent scrumptious STUFFED veal chops. They were DIVINE. Nice texture on the outside, oozing cheese with glorious truffles on the inside. What’s not to love? My veal chops were too thin to stuff so I opted to top these with the fabulous fontina cheese & then with the grated truffles *ah glorious truffles* If you opted for the thicker chops you could certainly stuff them instead of topping them. Either way I think you’ll be quite happy.
I served the chops over spinach from my deck garden! The heat from the chops wilted the spinach leaves oh so slightly and flavored it with the juices from the chops. Just delish. Hubs ate them so quickly I probably should make a few extra next time ; ) Your cook time will depend on the thickness of your chops and if you choose to stuff them or not. Try not to get turn happy you don’t want to break up the bread coating. They’ll let you know when they’re ready to be flipped. Patience my pretties tee hee.
What you’ll need:
4 veal chops – bone in
flour – enough to lightly dredge chops
2 eggs – beaten
breadcrumbs – enough to coat veal chops
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 clove of garlic – crushed
4 slices fontina cheese
1 winter truffle – grated
What to do:
In a large saute pan over medium heat melt the butter and oil. WHILE oil is heating lightly dredge veal chops in flour. Shake off excess flour. Dip chops in egg mixture and then into bread crumbs. Shaking off extra crumbs. Place crushed garlic into pan. Add the chops and cook until golden on both sides. Turning as little as possible. Cooking time will depend on thickness of chops. When chops are cooked through turn off heat. Place cheese on top and grate truffle (distribute it equally amongst the chops) Cover with a lid long enough to melt cheese.