Veal Chops Stuffed with Fontina

 

4 loin veal chops, 1-inch thick (about 3 pounds)

2 ounces thinly sliced Fontina or Swiss cheese

2 ounces thinly sliced prosciutto or ham

4 tablespoons all-purpose flour

1/2 cup Italian salad dressing

1/2 cup finely chopped onion

3/4 cup water

3/4 cup beef broth

1/4 cup Marsala wine

1 tablespoon fresh or dried rosemary leaves, crumbled

1/8 teaspoon pepper

1/4 cup whipping or heavy cream

With knife parallel to cutting board, make a 2-inch wide by 2-inch deep cut in meaty side of each chop. Evenly stuff each cut with cheese and prosciutto; secure, if desired, with skewers. Lightly coat chops with 2 tablespoons flour, then dip in 1/4 cup Italian dressing. On aluminum foil-lined broiler rack or large shallow baking pan, arrange chops and broil, turning once, for 10 minutes or until done. Remove to serving platter and keep warm. Meanwhile, in medium skillet, heat remaining 1/4 cup Italian dressing and cook onion over medium heat, stirring occasionally, 5 minutes or until tender. Add water, broth and wine thoroughly blended with rosemary, pepper and remaining 2 tablespoons flour. Bring to a boil, then simmer, stirring occasionally, 3 minutes or until thickened. Stir in cream; heat through. Serve sauce over chops.

Makes about 4 servings.