Veal Chop Stuffed with Prosciutto, Sage and Goat Cheese, Served with a Mushroom Cream Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 veal chops, pounded thin
4 slices thinly sliced prosciutto
4 slices goat cheese
1/4 cup pitted and chopped dates
2 tsp chopped fresh sage
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 tsp white pepper
2 eggs, beaten
2 Tbsp. water
1/4 cup olive oil
Mushroom Cream Sauce
1/2 cup mushrooms, cleaned and sliced
1 Tbsp. sweet onion, chopped
1/4 cup chicken broth
1 Tbsp. dry red wine
1/4 cup half and half cream
2 Tbsp. flour
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Directions: |
Directions:Preheat oven to 350 degrees.
Pound veal chop to about 1/4 inch thickness. Line chop with two thin slices prosciutto. Sprinkle prosciutto with 1/2 tsp. of chopped fresh sage. Layer one slice (about 1 Tbsp.) goat cheese on top of sage. Add 1/4 of the dates to the goat cheese. Roll up veal chop and secure with toothpick. Combine two eggs and two Tbsp. water (beat with fork until combined). Combine breadcrumb, Parmesan cheese, and white pepper. Dip veal chop in egg wash and roll in breadcrumb mixture. Repeat with 3 remaining chops. Heat 1/4 cup oil in an oven-proof skillet. Sear chops on all sides in hot oil. Take skillet off stovetop and place in preheated oven for about 15 minutes - (medium). Remove chops from skillet and place on platter and keep warm.
Mushroom Cream Sauce
Place skillet back on stovetop on medium high heat. Add onion and mushrooms and sauté for 5 minutes. Add red wine and scrape up all the “brown bits”. Add chicken broth and half and half cream. Whisk until combined. Add flour, in small portions, until thickened, while whisking.
Pour sauce over chops, serve and enjoy! |
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Number Of
Servings: |
Number Of
Servings:4 |
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