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Veal Chops Stuffed with Spinach recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 02/04/2002 : Veal Chops Stuffed with Spinach
"Veal Chops Stuffed with Spinach"
Daily Tour Pictures - Page 1 of 3 - Page 2 of 3 - Page 3 of 3 - Daily Recipes
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4 veal loin chops cut 3/4 inch thick, about 12 ounces each
3 tablespoons olive oil
3 tablespoons minced onion
7 garlic cloves, minced
1/4 cup finely chopped prosciutto or ham
1 10 ounce package frozen spinach, defrosted and squeezed dry
1/4 cup soft bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat the oven to 375 degrees. Trim excess fat from veal. With a small sharp knife, slit a pocket in the meatiest side of each chop, cutting toward the bone. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add onion, garlic, and prosciutto or ham and cook about 2 minutes, or until onion is softened but not browned. Add spinach and bread crumbs; mix well. Season with salt and pepper. Stuff each chop with spinach mixture. Fasten with toothpicks. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chops and cook, turning once, 4 minutes, or until browned on both sides. Place in a 13 x 11 inch baking dish. Bake 30 minutes, or until meat is tender and cooked through but still juicy. Veal Chops serve 4.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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Free Prizes & Gifts. Readio Weekly ( ) Word Game Click Here for the info!
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