for family meals :
is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here).
thick veal chops with bone in
6 white mushrooms diced fine
1 medium onion diced fine
3 minced fine cloves of garlic
4 large slices of mozzarella cheese
Fresh basil, minced
Salt and pepper to taste
Red wine or sherry
a pocket in the chops so they can be stuffed,
and set aside.
a small skillet, sauté onions in 3 tablespoons
butter, until transparent. Add garlic and mushrooms
until well blended and cooked through. Add bread
crumbs, salt and pepper to make light stuffing.
each chop with stuffing and with the mozzarella
cheese. Close so that it is like a sandwich
on a bone with the flaps of veal as the "bread"
and the stuffing as the filling.
each in flour seasoned with salt and pepper
and garlic powder.
a large skillet place about 5 tablespoons olive
oil and heat. Brown the stuffed chops on both
sides and then throw away the oil.
about 3 tablespoons butter and 2/3 of a cup
of wine. Cover the skillet and simmer until
done - about 10 minutes (turn once).
with pasta in a white sauce.