Veal Chop stuffed w/Proscuitto & Fontina

Veal Chop stuffed w/Proscuitto & Fontina

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4 veal chops, 2" thickness
8 slices prosciutto
16 ounces Fontina cheese, sliced
16 ounces Kraft cooking creme,plain
1 cup chicken stock
2 tablespoons Frontier chicken broth powder
6 tablespoons butter
2 1/2 pounds wild mushrooms
3 tablespoons grapeseed oil, for searing


Heat a water bath to 140°.

Heat a skillet over high heat. Add the grapeseed oil.  Sear the meat until browned on all sides.  Place chops on a plate and put in the refrigerator to completely cool.

Remove the cooled chops from the refrigerator.  Cut a pocket into the chop.  Stuff the chop with one slice of Fontina cheese followed by 2 slices of prosciutto.  Place one more slice of Fontina on top of the prosciutto.  Repeat with the other chops.  Place the chops into a bag ( two in each large bag ).  Add 1 tbls. butter on top of each of the chops.  Remove the air and seal.  Place in the water bath for 10 to 12 hours.

To make the sauce, saute the mushrooms in the remaining 2 tbls. butter over high heat.  Saute until golden brown.  Lower the heat to medium.  Add the chicken stock and the chicken broth powder.  Simmer until the broth has reduced by half.  Stir in the cooking creme.  If the sauce seems to thick, add a little more chicken stock until you achieve the desired consistency.  Remove the chops from the bags and plate.  Spoon the sauce on top.  Serve.

Recipe Notes
Asparagus and a great red Cote de Rhone are great accompaniments.

Serves: 4.  Preparation Time: 30 minutes.  Cooking Time: 10 - 12 hours. 

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