My Butcher had the most amazingly gorgeous veal chops yesterday, so I veered from my original Mozzarella recipe idea and headed straight to this one. Thinking about saltimbocca and about sage and how beautifully sage plays against mozzarella, I came up with this idea on the bus. I used fresh made mozzarella from Claudios, here in Philly. The ones I made last night would have been a wee bit better had they marinated longer, I added that to the recipe. I served it with a salad of the cherry tomatoes, radicchio and grilled zucchini fresh form the farmers market ( god I love this season!) I think it would also be lovely over some sage scented white beans or Amanda's crispy potatoes. If you are not a veal eating type person, this would do just as well with chicken breast or pork chop. Sorry for the awful pic, soon as I clear the disk from the camera I'll stop posting these awful phone pics. - Aliwaks —Aliwaks
Test Kitchen Notes
This recipe made for a great Friday night dinner -- it’s easy to put together (a must on a Friday) and super tasty. I marinated for the full 3 hours … this gives one time for a swim, a glass of wine, and salad and side prep, which is perfect. Assembly is quite easy: fill the pockets, wrap the lovelies up, and grill away. My prosciutto tried to jump ship (or chop) a couple of times and had to be repositioned, but it crisped up beautifully and also did the job of keeping the cheese where it belonged. We loved the woody sage with the cheese and veal. Do make sure to grill a lemon at the end, it makes a really great garnish and finishing tartness to balance the rich veal, cheese and prosciutto combo. - aargersi —The Editors
thick veal chops
cloves minced fresh garlic or if you can get it, spring garlic, freshly dug
Make a slit in the center of each veal chops, so you have a pocket for the mozzarella
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.
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.
Crack a bit of fresh pepper on cheese & sprinkle with a bit of good salt (if unsalted),
Remove chops from marinade, stuff pockets with mozzarella & parmesan + large sage leaf
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)
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.