Roasted Boneless Veal Chop Stuffed with Artichoke, Swiss

Roasted Boneless Veal Chop Stuffed with Artichoke, Swiss

prep time

minutes
cook time

minute
servings
6

Ingredients





















Cooking Instructions

For stuffing:


1

In large pan over medium heat, add olive oil. Sauté artichoke hearts. Add pancetta, shallots, garlic and parsley. Stir. Remove from heat. Add cheese, salt and pepper. Set aside.


For potatoes:


1

Toss potatoes with olive oil, chopped garlic and rosemary. Place on baking sheet. Roast at 325°F for 30 minutes. Toss blanched garlic cloves and parsley with roasted potatoes.


For veal:


1

Divide stuffing among veal chops. In large skillet over medium-high heat melt butter. Brown veal 4 minutes per side.


2

Slice stuffed veal on angle. Place potatoes on plate. Arrange veal over potatoes. Top with veal sauce and garnish with 1 tablespoon julienned garlic chives.


Ingredients





















Cooking Instructions

For stuffing:


1

In large pan over medium heat, add olive oil. Sauté artichoke hearts. Add pancetta, shallots, garlic and parsley. Stir. Remove from heat. Add cheese, salt and pepper. Set aside.


For potatoes:


1

Toss potatoes with olive oil, chopped garlic and rosemary. Place on baking sheet. Roast at 325°F for 30 minutes. Toss blanched garlic cloves and parsley with roasted potatoes.


For veal:


1

Divide stuffing among veal chops. In large skillet over medium-high heat melt butter. Brown veal 4 minutes per side.


2

Slice stuffed veal on angle. Place potatoes on plate. Arrange veal over potatoes. Top with veal sauce and garnish with 1 tablespoon julienned garlic chives.


This recipe currently has no reviews. Be the first!

More Recipes Like This


previous
next