Stuffed Veal Chop

Recipe courtesy of Greg Gentile, Owner, Cafe D'Antonio, Celebration, Florida
Show: Emeril's Florida Episode: Great Food, A Golf Lesson & Cowabunga Dude!
TOTAL TIME: 55 min
Prep: 30 min
Inactive Prep: --
Cook: 25 min
YIELD: 1 serving
LEVEL: Intermediate

ingredients

  • 1/2 ounce prosciutto San Daniele (1 slice)
  • 1 ounce fontal fontina (1 slice)
  • One 14-ounce bone-in veal chop
  • 1/2 ounce spinach
  • 1/2 ounce olive oil
  • Salt and freshly ground black pepper
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Directions

Preheat the oven to 375 degrees F.

Lay the prosciutto down flat on a cutting board. Place the fontal on top and roll up into a single roll.

Make an incision in the side of the veal chop next to the bone. Stuff the prosciutto and fontal roll into the cavity. Then stuff the spinach into the cavity.

Heat the oil in an oven-safe saute pan or skillet over high heat. Season the chop with salt and pepper and sear until slightly browned, 2 to 3 minutes per side. Transfer to the oven and roast until medium-rare, about 10 minutes. Remove the chop from the pan to rest. (Keep the oven on.)

Return the pan to the stovetop over medium heat and add the shallots and brandy. Carefully tilt the pan so the brandy ignites (if using an electric stove, hold a lit match near the sauce to ignite it). When the flames die, add the demi-glace, herbs and some salt and pepper. Cook until reduced by half. Add the butter and stir until melted and combined.

Return the chop to the pan with the glaze and top with the mozzarella. Transfer the pan to the oven and cook until the mozzarella melts. Serve the chop with the glaze spooned on top.
The Food Network Kitchens recommend that when igniting alcohol, use extreme caution. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and ignite with a match or click lighter. Return the pan to the stove top and gently swirl to reduce the flames.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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