Meats & Fish
2 ea Veal chops
6 Tbs Fontina cheese, grated
Salt and pepper
Assorted Italian spices or herbes de provence
2 Tbs Flour
1 Tbs Butter
4 ea Bay leaves
1/2 cup White wine, dry sherry
From PBS show 'Lidia's Italy'.
Butterfly veal chops. Use tenderizing mallet to flatten edges slightly to create larger pocket.
Sprinkle salt, pepper, and other spices inside pocket. Insert 3T grated fontina cheese. Fold over and pound edges with mallet to partially seal. Use toothpicks to finish sealing if necessary.
Sprinkle salt, pepper, and other spices on chops.
Melt butter in fry pan. Dredge chops in flour and place in pan. Brown both sides.
Add wine and bay leaves, cover and saute for 10-15 minutes. Serve.