Preheat a grill
on high heat.
Heat the olive oil in a small sauce
pot over medium-high heat. While the oil is heating prepare a plate lined with paper towels and set aside. When the oil is hot but not quite smoking add the sage
leaves, stand back as they will crackle and pop. When the leaves are fried crisp
remove to the paper towel using a mesh skimmer
, set aside to cool. Line a cookie
sheet with plastic wrap
and lightly drizzle
with olive oil. Using a small paring knife cut a slit in the veal chop
, between the bones, but on the meat side. Using your fingers make a pocket in the veal
and transfer to the plastic lined tray. On a large plate or clean cutting board lay down the fontina slices, top each with 2 slices of prosciutto
and 3 to 4 sage leaves.
Roll the fontina slice up with all the ingredients inside making a small package. Using 1 hand, open up the pocket in the veal chop while stuffing
the cheese and prosciutto package inside with the other hand. Brush the chops with the olive oil and season generously with gray salt and black pepper. Grill the chops over high heat for about 6 to 7 minutes on each side until nicely marked and move to indirect heat for about 8 to 10 more minutes or until desired doneness.