Costoletta di Vitello {Veal Chops}

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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. veal3_wm

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.

Baci!

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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.

Buon Appetito!

15 Comments

  1. 1

    Drool.

    My hubby would love for you to come cook dinner tonight.

  2. 2

    this looks amazing could I feature the recipe on Black Stars blog and link to you feel free to email me

    rebeccasubbiah at yahoo dot com

    Rebecca

  3. 3

    Veal chops are so rich by themselves…this dish must be over the top decadent!

  4. 4
  5. 5

    Veal is one of those things that I can’t bring myself to cook, as its quite expensive here and I’m always worried I’ll mess it up! Looks like you’ve done an amazing job with yours!

  6. 6

    Your picture is mouthwatering. I don’t often use veal, but I’m working on stretching my cooking skills and adding new foods. This looks like a great place for me to start!

  7. 7

    Wow! These looks fantastic! I rarely cook with veal, but this post may change that!

  8. 8

    Love this! i’m going to tweet this one!

  9. 9

    Mmmmmmmm, will come and cook dinner for me?

  10. 10

    Wow this looks absolutely scrumptious!

  11. 11

    what a wonderful meal…I just love veal chops!! In fact the last time I had beef was a veal chop, about 10 years ago, I hadn’t eaten beef for almost 4 years and we were serving a sit down of 500 one of the entrées was Veal chops….sigh some were left over, I just had to!!
    I would love to try this version it looks absolutely incredibly delicious!!

  12. 13

    These look amazing! I probably would leave out the truffles because of the expense but the rest of it would definitely be gobbled up at my dinner table!

  13. 14

    Veal, CHeese. Deliciousness. How bad could that be? I am drooling right now, Paula! Great post! 🙂

  14. 15

    Fontina, truffles and veal? What’s not to love about that? Amazingly good looking.

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