Veal Chops With Mozzerella, Sage & Proscuitto

Name: Veal Chops With Mozzerella, Sage & Proscuitto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 thick veal chops; 2 cloves minced fresh garlic or if you can get it, spring garlic, freshly dug; 2 tablespoons fruity Olive Oil; 1 cup white wine, something dry & citrusy; 15 or so sage leaves, julienned; 1 tablespoon lemon zest; 1 ball fresh mozzarella; 1 tablespoon Grated parmesan; 5-6 very thin slices Proscuitto; 2 large sage leaves; salt & pepper

Servings: persons

2 thick veal chops
2 cloves minced fresh garlic or if you can get it, spring garlic, freshly dug
2 tablespoons fruity Olive Oil
1 cup white wine, something dry & citrusy
15 or so sage leaves, julienned
1 tablespoon lemon zest
1 ball fresh mozzarella
1 tablespoon Grated parmesan
5-6 very thin slices Proscuitto
2 large sage leaves
salt & pepper

1
Make a slit in the center of each veal chops, so you have a pocket for the mozzarella
2
Whisk together wine, julienned sage leaves, garlic, lemon zest & 1 T olive oil + salt & pepper to make a marinade. ( can be done ahead of time) . Place in baggie or shallow container and marinate chops at least 3 hours. Make sure that marinade gets in the pocket.
3
Slice mozzarella, into 4 thin slices. You need enough to fill the pockets, if you have a bit extra left over you should drizzle some olive oil on it and eat it right now.
4
Crack a bit of fresh pepper on cheese & sprinkle with a bit of good salt (if unsalted),
5
Remove chops from marinade, stuff pockets with mozzarella & parmesan + large sage leaf
6
Carefully wrap proscuitto around the middle of the chop , to cover the face of the pocket, secure with toothpicks or skewers (if using wood skewers rather than metal best to soak in liquid so they don't catch fire, I tossed them in with the marinade)
7
Sprinkle each side with some ground pepper and grill or pan sear. I grilled them, bringing them to internal temp of about 130 then letting them rest a bit.
8
Garnish with grilled lemon halves & sage leaves.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 thick veal chops, 2 cloves minced fresh garlic or if you can get it, spring garlic, freshly dug, 2 tablespoons fruity Olive Oil, 1 cup white wine, something dry & citrusy, and more.

Yes, Veal Chops With Mozzerella, Sage & Proscuitto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!