Veal Ribs With Fontina Cheese

Submitted by Kelton.A

"I originally had these in Italy & they were succulent scrumptious STUFFED veal chops. They were DIVINE. Nice texture on the outside, oozing cheese with glorious truffles on the inside. What’s not to love? My veal chops were too thin to stuff so I opted to top these with the fabulous fontina cheese & then with the grated truffles *ah glorious truffles* If you opted for the thicker chops you could certainly stuff them instead of topping them."

 

• Ready In: 55mins
• Ingredients: 9
• Serves: 4

ingredients

• 4 veal chops, bone in
• 1 cup flour, enough to lightly dredge chops
• 2 eggs, beaten
• 1 cup breadcrumbs enough to coat veal chops
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 garlic clove, crushed
• 4 slices Fontina cheese
• 1 winter truffle, grated

directions

1. In a large saute pan over medium heat melt the butter and oil. WHILE oil is heating lightly dredge veal chops in flour. Shake off excess flour. Dip chops in egg mixture and then into bread crumbs. Shaking off extra crumbs. Place crushed garlic into pan. Add the chops and cook until golden on both sides. Turning as little as possible. Cooking time will depend on thickness of chops. When chops are cooked through turn off heat. Place cheese on top and grate truffle (distribute it equally amongst the chops) Cover with a lid long enough to melt cheese.
2. Buon Appetito!