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Butterflied veal chops are filled with
a savory prosciutto, spinach and tomato stuffing, coated with
a spice rub and grilled to perfection.
Grilled Spinach-Stuffed
Veal Chops
- 4 veal chops, butterflied
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- Stuffing:
- 1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, minced
2 plum tomatoes, seeded and chopped
3 cups fresh spinach leaves, loosely packed
3 slices prosciutto, chopped
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
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- Rub:
- 2 teaspoons chopped fresh rosemary
1/2 teaspoon coarse salt
1/2 teaspoon ground pepper
- In a large skillet, heat olive oil and
sauté garlic and onion for about 5 minutes.
- Add tomatoes and sauté for another
3 minutes; add spinach and cook just until wilted, about 1 to
2 minutes.
- Remove from heat and add prosciutto, salt,
and pepper. Divide into 4 portions; pile stuffing on one half
of each veal chop. Fold other half over stuffing and secure shut
with wooden picks.
- Combine all ingredients for the rub and
sprinkle over both sides of chops.
- Grill the chops over direct medium heat
for about 20 minutes for medium, turning once halfway through
grilling time, or until until chops reach 160°F (70°C)
for medium and 170°F (75°C) for well-done.
Makes 4 servings.
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