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.