| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 1 chop |
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 1 chop |
Ingredients
- One 12-ounce bone-in veal rib chop
- 5 thin slices fontina cheese (about 1 ounce total)
- 6 small fresh sage leaves
- 4 thin slices prosciutto, such as Prosciutto San Daniele
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 3/4 cup panko breadcrumbs
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- Optional serving suggestions: Parmesan shavings, fried sage leaves and grilled lemon slices
Instructions
- Preheat the oven to 400 degrees F.
- Using a sharp thin knife, cut a slit into the flesh side of the veal chop almost to the bone. 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. Cover the chop with a piece of plastic wrap. 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. Remove the plastic wrap and discard. Stuff one piece of the fontina cheese into the pocket and close the meat around it. On one side of the chop, place 3 small sage leaves on the meat. Cover the sage leaves with 2 pieces of cheese and follow that with 2 pieces of prosciutto. Turn over the chop and repeat on the other side.
- Place the flour, eggs and breadcrumbs in 3 separate shallow dishes and season each of them with 1/4 teaspoon of the salt. Season the flour with the pepper. Dredge both sides of the prosciutto-wrapped veal chop in the flour and shake off the excess. Then place the chop into the egg, followed by the panko, packing the breadcrumbs on to the chop to help them stick.
- In a medium skillet, heat the olive oil over medium-high heat until hot. Add the breaded chop and cook until the breadcrumbs on the first side are golden brown, about 2 minutes. Using tongs or a spatula, carefully flip the chop and continue to cook until the other side is golden brown as well. Remove the chop to a baking tray and roast in the oven until cooked to 155 degrees F, 8 to 10 minutes. Allow the veal to rest for 5 minutes before serving.
- Serve topped with Parmesan shavings and fried sage along with grilled lemon on the side if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 236 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 82 mg |
| Sodium | 228 mg |
| Serving Size | 1 of 8 servings |
| Calories | 236 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 82 mg |
| Sodium | 228 mg |
Reviews
I have made this recipe with chicken, veal bone in chops are expensive, and my family has LOVED it. As with any dish where breading and multiple components are involved, it is a bit time consuming, but the end result is delicious.
I made this and thought it was terrific. Different version of saltimbocca than I had made in the past, but very good.
I’ve made this so many times and change it a few different ways depending on what I have. Sometimes I add herbs and parmesan to the breadcrumbs, sometimes I use mozz or pancetta, and it’s amazing with balsamic drizzled over it at the end. This is the meal I would choose for my last meal, it’s that good!
This was the easiest dinner I have ever made. My butcher made a mistake and butterflied the meat. Still worked out and the cheese, prosciutto, and sage leaves made it superb. I made asparagus as a side and it went really well!!