Cut a small pocket in each veal rib chop. Stuff with cheese and prosciutto. Cook on grill for 7-8 minutes per side. Plate and top with 4 oz. of saffron cream sauce and 1/2 cup of spiced walnuts, then serve.
Heat oil in a sauce pan, add garlic with salt and pepper and cook 1-2 minutes. Add cream and saffron and allow to slowly reduce by half, then serve.
In a sauté pan over medium heat, add butter and walnuts. Cook for 1-2 minutes, then add cayenne pepper, salt, and sugar and cook for 2-3 minutes. Transfer to a pan and allow to cool, then serve.