Grilled Stuffed Veal Chops

1. 1

   Bring a small saucepan of water to a boil.

2. 2

   Add 1 tablespoon of salt and the beans and cook until crisp-tender, about 3 minutes.

3. 3

   Drain and pat thoroughly dry.

4. 4

   Lay each veal chop on a work surface in front of you and, using a thin sharp knife, slice the meat horizontally, stopping at the bone.

5. 5

   Working with one chop at a time, fold back one of the meat slices and pound the other one out as thinly as possible with a meat pounder, starting from the bone.

6. 6

   Turn the chop over and repeat with the second slice of meat.

7. 7

   Open the veal chops in front of you and stuff each one with one-fourth of the tomato and cheese slices, 3 green beans and a basil leaf.

8. 8

   The stuffing ingredients shouldn't protrude from the meat; trim them if necessary.

9. 9

   Season with salt and pepper and fold over the flaps.

10. 10

    Seal the edge of each chop with 3 toothpicks.

11. 11

    Light a charcoal grill.

12. 12

    Brush the chops with the olive oil and grill for 2 minutes.

13. 13

    Season with salt, turn the chops and season on the second side.

14. 14

    Grill for 2 minutes longer or until just cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.