Double Cut Veal Chop Saltimboca
- 1 cup pure olive oil
- 1 bunch fresh sage, leaves only
- 1/2 cup extra-virgin olive oil
- 6 double cut veal rib chops, bone in
- 6 slices fontina cheese
- 12 small slices prosciutto
- Gray salt
- Freshly ground black pepper
- Preheat a grill on high heat.
- Heat the olive oil in a small sauce pot over medium-high heat.
- While the oil is heating prepare a plate lined with paper towels and set aside.
- When the oil is hot but not quite smoking add the sage leaves, stand back as they will crackle and pop.
- When the leaves are fried crisp remove to the paper towel using a mesh skimmer, set aside to cool.
- Line a cookie sheet with plastic wrap and lightly drizzle with olive oil.
- Using a small paring knife cut a slit in the veal chop, between the bones, but on the meat side.
- Using your fingers make a pocket in the veal and transfer to the plastic lined tray.
- On a large plate or clean cutting board lay down the fontina slices, top each with 2 slices of prosciutto and 3 to 4 sage leaves.
- Roll the fontina slice up with all the ingredients inside making a small package.
- Using 1 hand, open up the pocket in the veal chop while stuffing the cheese and prosciutto package inside with the other hand.
- Brush the chops with the olive oil and season generously with gray salt and black pepper.
- Grill the chops over high heat for about 6 to 7 minutes on each side until nicely marked and move to indirect heat for about 8 to 10 more minutes or until desired doneness.
olive oil, fresh sage, extravirgin olive oil, chops, fontina cheese, salt, freshly ground black pepper
Taken from www.foodnetwork.com/recipes/michael-chiarello/double-cut-veal-chop-saltimboca-recipe.html (may not work)