Stuffed Veal Rib Chops with Truffle Oil
Directions
- Slice a pocket in each of the veal chops. Stuff one slice of prosciutto and fontina cheese in each pocket.
- Rub olive oil on each side of the veal chops. Sprinkle rosemary, oregano, salt and pepper on each side of the veal rib chops.
- Grill for 3-4 minutes on each side then serve. Drizzle one ounce of Truffle Oil on each chop when plated.
Ingredients
- 4 slice(s) cheese, fontina
- 4 oz. oil, truffle
- 1 Tbsp. oregano, fresh, minced
- 4 slice(s) Roma® Prosciutto
- 1 Tbsp. rosemary, fresh sprigs, minced
- 4 14 oz. veal, rib chop(s), frenched
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
