Veal Chops with Fontina | Untested Recipes | Umami

Name: Veal Chops with Fontina | Untested Recipes | Umami
Ingredients: 6 bone-in veal rib chops, about 1 1/2 inches thick, 8 to 10 ounces each; 2 teaspoons kosher salt; 8 ounces shredded fontina from Valle d’Aosta (or Italian Fontal; see box, page 74); 1 cup grated Grana Padano or Parmigiano-Reggiano; 4 tablespoons butter; 1 tablespoon extra-virgin olive oil; 1/2 cup all-purpose flour for dredging, plus more as needed; 12 fresh sage leaves; 1 tablespoon tomato paste; 2 cups white wine; 1/2 cup hot chicken broth; A meat mallet; a heavy-bottomed ovenproof saucepan or enameled cast-iron French oven, 6-quart capacity, with a cover

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Recipe by The Ladies La Forge from Untested Recipes.

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Ingredients

6 bone-in veal rib chops, about 1 1/2 inches thick, 8 to 10 ounces each
2 teaspoons kosher salt
8 ounces shredded fontina from Valle d’Aosta (or Italian Fontal; see box, page 74)
1 cup grated Grana Padano or Parmigiano-Reggiano
4 tablespoons butter
1 tablespoon extra-virgin olive oil
1/2 cup all-purpose flour for dredging, plus more as needed
12 fresh sage leaves
1 tablespoon tomato paste
2 cups white wine
1/2 cup hot chicken broth
A meat mallet; a heavy-bottomed ovenproof saucepan or enameled cast-iron French oven, 6-quart capacity, with a cover