Veal Chops With Mozzerella, Sage & Proscuitto

• 2 thick veal chops
• 2 cloves minced fresh garlic or if you can get it, spring garlic, freshly dug
• 2 tablespoons fruity Olive Oil
• 1 cup white wine, something dry & citrusy
• 15 or so sage leaves, julienned
• 1 tablespoon lemon zest
• 1 ball fresh mozzarella
• 1 tablespoon Grated parmesan
• 5-6 very thin slices Proscuitto
• 2 large sage leaves
• salt & pepper

1. Make a slit in the center of each veal chops, so you have a pocket for the mozzarella
2. Whisk together wine, julienned sage leaves, garlic, lemon zest & 1 T olive oil + salt & pepper to make a marinade. ( can be done ahead of time) . Place in baggie or shallow container and marinate chops at least 3 hours. Make sure that marinade gets in the pocket.
3. Slice mozzarella, into 4 thin slices. You need enough to fill the pockets, if you have a bit extra left over you should drizzle some olive oil on it and eat it right now.
4. Crack a bit of fresh pepper on cheese & sprinkle with a bit of good salt (if unsalted),
5. Remove chops from marinade, stuff pockets with mozzarella & parmesan + large sage leaf
6. Carefully wrap proscuitto around the middle of the chop , to cover the face of the pocket, secure with toothpicks or skewers (if using wood skewers rather than metal best to soak in liquid so they don't catch fire, I tossed them in with the marinade)
7. Sprinkle each side with some ground pepper and grill or pan sear. I grilled them, bringing them to internal temp of about 130 then letting them rest a bit.
8. Garnish with grilled lemon halves & sage leaves.

veal chops, fresh garlic, olive oil, white wine, sage, lemon zest, mozzarella, parmesan, sage, salt

Taken from food52.com/recipes/5147-veal-chops-with-mozzerella-sage-proscuitto (may not work)