FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesVeal Recipes >  Stuffed Veal Chops

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

STUFFED VEAL CHOPS

Good Housekeeping Grill It!
Editors of Good Housekeeping
Thick, juicy veal chops, stuffed with a mixture of creamy cheese, roasted peppers, and basil, sit atop a bed of spicy greens. The combination of warm chop and cool greens is a real winner. Use a small paring knife to cut the pocket so that it is deep but not wide.
Prep: 15 Minutes
Grill: 10 To 12 Minutes
Makes 4 Servings


Ingredients

• 1/4 cup roasted red peppers (one-third 7-ounce jar), drained and chopped
• 3 tablespoons chopped fresh basil
• 4 veal rib chops, each 1 inch thick (about 10 ounces each)
• 2 ounces Fontina cheese, sliced
• 1/2 plus 1/8 teaspoon salt
• 1/2 plus 1/8 teaspoon coarsely ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 4 ounces arugula, watercress, or baby spinach, tough stems removed
 

Directions

1. Prepare outdoor grill for direct grilling over medium-high heat.

2. In small bowl, mix roasted red peppers and 2 tablespoons chopped basil.

3. Prepare veal chops: Holding knife parallel to surface, cut a horizontal pocket in each chop. Tuck cheese slices into veal pockets; spread red-pepper mixture over cheese. Sprinkle veal chops with 1/2 teaspoon salt and 1/2 teaspoon pepper.

4. Place chops on hot grill rack over medium-high heat and grill, turning chops once, until chops are lightly browned on both sides and just lose their pink color throughout, 10 to 12 minutes.

5. Prepare arugula salad: In medium bowl, with wire whisk, mix oil, vinegar, remaining 1 tablespoon basil, mustard, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper; add arugula, tossing to coat.

6. To serve, spoon arugula mixture onto platter; arrange chops on top.

Nutrition
Each serving: About 440 calories, 40g protein, 2g carbohydrate, 29g total fat (11g saturated), 181mg cholesterol, 655mg sodium.

 

RELATED RECIPES

  Veal Recipes   |   Asian Style Veal Shank w/Gremolata   |   Braised Veal Cheeks, Pumpkin Polenta   |   Broiled Veal Chop   |   Broiled Veal Steak   |   Calf's Head (1846)   |   Classic Stuffed Breast of Veal   |   Grilled Veal Chops with Apples   |   Grilled Veal Chops, Oregano & Lemon   |   Herb Crusted Veal Tenderloin   |   Lemon Mustard Veal Chops   |   Medallions of Veal Chasseur   |   Mock Pigeons (1875)   |   Osso Buco   |   Osso Buco, Milanese   |   Osso Buco In Sauce   |   Osso Buco (Veal Or Lamb)   |   Panfried Veal Cutlets   |   Pecan Veal Roast, Mushroom Sauce   |   Rack of Veal, Chestnut Stuffing   |   Roman Saltimbocca   |   Sauteed Veal Medallions   |   Spanish Style Veal Shoulder   |   Spicy Veal Roast   |   Stuffed Veal Breast   |   Stuffed Veal Bundles, Pepper Sauce   |   Stuffed Veal Chops   |   Stuffed Veal Roast   |   Tangerine Veal Medallions   |   Veal Birdies Tidewater Style   |   Veal Breast w/Mushroom Rice Stuffing   |   Veal Chops with Cherry BBQ Sauce   |   Veal Chops a l'Orange   |   Veal Chops with Onions   |   Veal Cutlets with Bacon & Gruyere   |   Veal with Dark Rum & Port Wine   |   Veal and Fennel Fricassee   |   Veal Loin Chops with Sage   |   Veal Marsala Over Pasta   |   Veal Meatballs & Marsala Mushroom Sauce   |   Veal Meatloaf   |   Veal Medallions with Papaya   |   Veal and Peppers   |   Veal Roast with Irish Whiskey Cream   |   Veal Roulade Stuffed with Duxelles   |   Veal Scallopine, Orange Lime Sauce   |   Veal Scalloppine with Vanilla   |   Veal Tongue with Green Sauce  
  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages