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Veal Chops with Mozzerella, Sage & Proscuitto

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Veal Chops with Mozzerella, Sage & Proscuitto

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by aargersi

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by Aliwaks

Photo 3 of 3
by Aliwaks

This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella
A&M's Testing Notes: This recipe made for a great Friday night dinner -- it’s easy to put together (a must on a Friday) and super tasty. I marinated for the full 3 hours … this gives one time for a swim, a glass...
This recipe made for a great Friday night dinner -- it’s easy to put together (a must on a Friday) and super tasty. I marinated for the full 3 hours … this gives one time for a swim, a glass of wine, and salad and side prep, which is perfect. Assembly is quite easy: fill the pockets, wrap the lovelies up, and grill away. My prosciutto tried to jump ship (or chop) a couple of times and had to be repositioned, but it crisped up beautifully and also did the job of keeping the cheese where it belonged. We loved the woody sage with the cheese and veal. Do make sure to grill a lemon at the end, it makes a really great garnish and finishing tartness to balance the rich veal, cheese and prosciutto combo. - aargersi

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Chef
Aliwaks's Notes: My Butcher had the most amazingly gorgeous veal chops yesterday, so I veered from my original Mozzarella recipe idea and headed straight to this one. Thinking about saltimbocca and about sage...
My Butcher had the most amazingly gorgeous veal chops yesterday, so I veered from my original Mozzarella recipe idea and headed straight to this one. Thinking about saltimbocca and about sage and how beautifully sage plays against mozzarella, I came up with this idea on the bus. I used fresh made mozzarella from Claudios, here in Philly. The ones I made last night would have been a wee bit better had they marinated longer, I added that to the recipe. I served it with a salad of the cherry tomatoes, radicchio and grilled zucchini fresh form the farmers market ( god I love this season!) I think it would also be lovely over some sage scented white beans or Amanda's crispy potatoes. If you are not a veal eating type person, this would do just as well with chicken breast or pork chop. Sorry for the awful pic, soon as I clear the disk from the camera I'll stop posting these awful phone pics. - Aliwaks

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Serves 2

2 thick veal chops Ask a question about this ingredient

2 cloves minced fresh garlic or if you can get it, spring garlic, freshly dug Ask a question about this ingredient

2 tablespoons fruity Olive Oil Ask a question about this ingredient

1 cup white wine, something dry & citrusy Ask a question about this ingredient

15 or so sage leaves, julienned Ask a question about this ingredient

1 tablespoon lemon zest Ask a question about this ingredient

1 ball fresh mozzarella Ask a question about this ingredient

1 tablespoon Grated parmesan Ask a question about this ingredient

5-6 very thin slices Proscuitto Ask a question about this ingredient

2 large sage leaves Ask a question about this ingredient

salt & pepper Ask a question about this ingredient

Make a slit in the center of each veal chops, so you have a pocket for the mozzarella
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Whisk together wine, julienned sage leaves, garlic, lemon zest & 1 T olive oil + salt & pepper to make a marinade. ( can be done ahead of time) . Place in baggie or shallow container and marinate chops at least 3 hours. Make sure that marinade gets in the pocket.
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Slice mozzarella, into 4 thin slices. You need enough to fill the pockets, if you have a bit extra left over you should drizzle some olive oil on it and eat it right now.
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Crack a bit of fresh pepper on cheese & sprinkle with a bit of good salt (if unsalted),
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Remove chops from marinade, stuff pockets with mozzarella & parmesan + large sage leaf
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Carefully wrap proscuitto around the middle of the chop , to cover the face of the pocket, secure with toothpicks or skewers (if using wood skewers rather than metal best to soak in liquid so they don't catch fire, I tossed them in with the marinade)
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Sprinkle each side with some ground pepper and grill or pan sear. I grilled them, bringing them to internal temp of about 130 then letting them rest a bit.
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Garnish with grilled lemon halves & sage leaves.
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2 Comments on Veal Chops with Mozzerella, Sage & Proscuitto

aargersi added about 1 year ago

Made it, loved it, added a photo because you didn't like your pix ...

Lizthechef added about 1 year ago

Not a veal eater so will try this with chicken, as per your suggestion. Love your mention of thinking about your recipe while riding the bus - do all of us do nothing but think about food? ;)