| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 8 thick veal chops, well trimmed
- 8 thick slices Italian fontina cheese
- 8 thin slices, prosciutto ham
- Garlic pepper
- Seasoning salt (recommended: Lawry’s)
- Store-bought steak sauce (recommended: Peter Luger’s)
Instructions
- Preheat the grill to high.
- Cut a pocket in the veal chops and stuff with 1 thick slice of Fontina cheese and one thin slice of Prosciutto. Seal with a toothpick. Season the chops with the garlic pepper and salt. Place on the hot grill and sear, about 3 to 4 minutes. Rotate once in between to achieve grill marks. Then flip the chops and do the same on the other side.
- Remove from direct heat and put chops on the shelf of the barbecue. Baste with steak sauce and close lid. After about 5 minutes flip and baste the other side. Close lid for 4 or 5 minutes, or until the chops are fully cooked, when the internal temperature is 140 degrees F. Let rest for 3 to 5 minutes in a warm spot. Then serve immediately.
Reviews
I love this recipe! It was quick, easy and great for entertaining! I used Emeril’s Steak Sauce.