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1
Preheat a grill on high heat.
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2
Heat the olive oil in a small sauce pot over medium-high heat.
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3
While the oil is heating prepare a plate lined with paper towels and set aside.
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4
When the oil is hot but not quite smoking add the sage leaves, stand back as they will crackle and pop.
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5
When the leaves are fried crisp remove to the paper towel using a mesh skimmer, set aside to cool.
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6
Line a cookie sheet with plastic wrap and lightly drizzle with olive oil.
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7
Using a small paring knife cut a slit in the veal chop, between the bones, but on the meat side.
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8
Using your fingers make a pocket in the veal and transfer to the plastic lined tray.
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9
On a large plate or clean cutting board lay down the fontina slices, top each with 2 slices of prosciutto and 3 to 4 sage leaves.
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10
Roll the fontina slice up with all the ingredients inside making a small package.
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11
Using 1 hand, open up the pocket in the veal chop while stuffing the cheese and prosciutto package inside with the other hand.
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12
Brush the chops with the olive oil and season generously with gray salt and black pepper.
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13
Grill the chops over high heat for about 6 to 7 minutes on each side until nicely marked and move to indirect heat for about 8 to 10 more minutes or until desired doneness.
