Slice the chops horizontally, but leave them together on the bone to make a pocket. Place each chop between two plastic sheets and gently pound them flat until the meat has thinned to about 1 cm. Salt the inside of the meat pockets and spread the sage on the lower half. Personally, I prefer fresh sage leaves and plenty of them.
Place two slices of prosciutto around a slice of Fontina cheese in the cutlet pockets. Spread 1/2 teaspoon of olive oil on the upper prosciutto slice of each cutlet. The pockets close, either by squeezing them together or with toothpicks or roulade needles.
Pull the chops through the flour and shake it off lightly. Then dip into the clumped eggs and finally turn in the breadcrumbs. The chops should be well crumbled! Once again make sure that the pockets are tightly closed and leave to rest for 5 - 10 minutes.
Heat the butter and oil in a large pan. As soon as the butter foams, add the chops. Preferably no more than two per pan. Fry until lightly brown (~ 5 minutes), turn and then season with salt and pepper and turn down to medium heat. Brown the second side as well, about 7 minutes. You can also do this in the oven at around 175 ° C (in the pan, however, there are better flavors, I think).
Drain the chops briefly on kitchen paper and then serve garnished with lemon quarters.
The filled veal chops go well with asparagus, artichokes, fried mushrooms, creamed spinach, or dark green salads (rocket).
You can also make this recipe great with pork chops or chicken breasts - but veal is the best!
Personally, I prefer a somewhat stronger cheese: ripe brie or camembert is sensational! Or Roquefort or Gorgonzola! Just try it out.
But be careful because of the salt - prosciutto and cheese are very salty, so often no further salting is necessary.
Ingredients
Print Recipe
Pin Recipe