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1
Preheat the oven to 400 degrees F.
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2
Using a sharp thin knife, cut a slit into the flesh side of the veal chop almost to the bone.
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3
With your hand placing pressure on the top of the chop, move the knife in a slicing motion to form a 3-inch pocket in the chop.
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4
Cover the chop with a piece of plastic wrap.
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5
Using the flat side of a meat mallet or a small heavy skillet, gently pound the chop until it is about 1/3 inch thick.
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6
Remove the plastic wrap and discard.
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7
Stuff one piece of the fontina cheese into the pocket and close the meat around it.
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8
On one side of the chop, place 3 small sage leaves on the meat.
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9
Cover the sage leaves with 2 pieces of cheese and follow that with 2 pieces of prosciutto.
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10
Turn over the chop and repeat on the other side.
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11
Place the flour, eggs and breadcrumbs in 3 separate shallow dishes and season each of them with 1/4 teaspoon of the salt.
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12
Season the flour with the pepper.
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13
Dredge both sides of the prosciutto-wrapped veal chop in the flour and shake off the excess.
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14
Then place the chop into the egg, followed by the panko, packing the breadcrumbs on to the chop to help them stick.
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15
In a medium skillet, heat the olive oil over medium-high heat until hot.
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16
Add the breaded chop and cook until the breadcrumbs on the first side are golden brown, about 2 minutes.
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17
Using tongs or a spatula, carefully flip the chop and continue to cook until the other side is golden brown as well.
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18
Remove the chop to a baking tray and roast in the oven until cooked to 155 degrees F, 8 to 10 minutes.
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19
Allow the veal to rest for 5 minutes before serving.
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20
Serve topped with Parmesan shavings and fried sage along with grilled lemon on the side if desired.
