Stuffed Veal Chops from New York Times Menu Cookbook by Craig Claiborne
Have the butcher split the meaty part of the chops all the way to, but not through, the bone. Preheat oven to moderate (350°F.). Place a slice of ham and a slic
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- Parsley and chives, finely chopped
- Vegetable oil (about ¼ cup)
- 4 shallots, minced
- dry white wine (about ½ cup)
- 4 small thin slices of boiled ham
- 4 slices of Gruyère cheese
- Salt and freshly ground black pepper
- 4 double-rib veal chops
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