Ingredients
The following ingredients have 2 Servings
- 2 thick veal chops
- 2 cloves minced fresh garlic or if you can get it, spring garlic, freshly dug
- 2 tablespoons fruity Olive Oil
- 1 cup white wine, something dry & citrusy
- 15 or so sage leaves, julienned
- 1 tablespoon lemon zest
- 1 ball fresh mozzarella
- 1 tablespoon Grated parmesan
- 5-6 very thin slices Proscuitto
- 2 large sage leaves
- salt & pepper
Instruction
- Make a slit in the center of each veal chops, so you have a pocket for the mozzarella
- Whisk together wine, julienned sage leaves, garlic, lemon zest & 1 T olive oil + salt & pepper to make a marinade. ( can be done ahead of time) . Place in baggie or shallow container and marinate chops at least 3 hours. Make sure that marinade gets in the pocket.
- Slice mozzarella, into 4 thin slices. You need enough to fill the pockets, if you have a bit extra left over you should drizzle some olive oil on it and eat it right now.
- Crack a bit of fresh pepper on cheese & sprinkle with a bit of good salt (if unsalted),
- Remove chops from marinade, stuff pockets with mozzarella & parmesan + large sage leaf
- Carefully wrap proscuitto around the middle of the chop , to cover the face of the pocket, secure with toothpicks or skewers (if using wood skewers rather than metal best to soak in liquid so they don't catch fire, I tossed them in with the marinade)
- Sprinkle each side with some ground pepper and grill or pan sear. I grilled them, bringing them to internal temp of about 130 then letting them rest a bit.
- Garnish with grilled lemon halves & sage leaves.
