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Veal Chops Stuffed with Proscuitto and Porcini

Veal Chops Stuffed with Proscuitto and Porcini is built on Stuffing, Dried Porcini Mushrooms, Hot Water, Butter, and Olive Oil. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• to taste
• 3/4 oz
• 1 cup
• 1 tsp
• 1 tbsp
• 3
• 1/8 tsp
• 1/8 tsp
• 3 oz
• 4
• 2 tbsp
• 10 tbsp

Method (preview)

1. 1

   FOR STUFFING: Place mushrooms in a small bowl, add water and let soak for 30 minutes. Remove mushrooms from soaking liquid and rinse thoroughly.

2. 2

   Chop, discarding any hard parts. Strain liquid through a sieve lined with cheesecloth, reserve.

3. 3

   Melt butter with oil in heavy skillet over medium heat.

4. 4

   Add onions and saut� 2 minutes.

5. 5

   Add mushrooms, 1 1/2 tablespoons reserved liquid, salt and pepper.

6. 6

   Cover and cook for 2 minutes.

7. 7

   Remove from heat.

8. 8

   Mix in prosciutto. (May be prepared one day ahead.) Cover and refrigerate, bring to room temperature before using.

9. 9

   FOR VEAL: Preheat oven to 350F.

10. 10

    Starting at the center of side opposite bone of veal chop, cut 1 inch deep slit. move knife in arc to create a pocket.

11. 11

    Spoon stuffing in veal, skewer closed with toothpicks if necessary.

12. 12

    Heat oil in heavy skillet over high heat.

13. 13

    Add chops and brown well, about 1 minute on each side.

14. 14

    Reduce heat to medium and cook 3 minutes per side.

15. 15

    Transfer skillet to oven and cook chops to desired degree of doneness, about 25 minutes for medium.

16. 16

    Transfer chops to serving platter, tent with foil to keep warm.

17. 17

    Pour off all but 1 tablespoon oil from skillet.

18. 18

    Add wine and remaining mushroom liquid.

19. 19

    Boil until liquid is reduced to 1/2 cup, about 5 minutes.

20. 20

    Pour sauce over chops and serve.