Recipe courtesy of Greg Gentile

Stuffed Veal Chop

  • Level: Intermediate
  • Total: 45 min
  • Active: 30 min
  • Yield: 1 serving
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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

Salt and freshly ground black pepper 

1/2 ounce diced shallots 

1 ounce brandy 

2 ounces demi-glace 

1/2 teaspoon minced mixed fresh herbs, such as rosemary, thyme and/or sage 

1 ounce mozzarella (1 slice) 

2 ounces (4 tablespoons) unsalted butter 


  1. Preheat the oven to 375 degrees F.
  2. Lay the prosciutto down flat on a cutting board. Place the fontal on top and roll up into a single roll.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.