New York City Chefs Daily Recipe for 02/04/2002 : Veal Chops Stuffed with Spinach
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

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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Chef's Daily Recipe for 02/04/2002 : Veal Chops Stuffed with Spinach
"Veal Chops Stuffed with Spinach"
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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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