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Serves : 4

These chops are best grilled over a charcoal fire, but they can also be broiled or satéed in butter and oil.  More Veal Recipes

How to Make It

Step 1    

Bring a small saucepan of water to a boil. Add 1 tablespoon of salt and the beans and cook until crisp-tender, about 3 minutes. Drain and pat thoroughly dry.

Step 2    

Lay each veal chop on a work surface in front of you and, using a thin sharp knife, slice the meat horizontally, stopping at the bone. Working with one chop at a time, fold back one of the meat slices and pound the other one out as thinly as possible with a meat pounder, starting from the bone. Turn the chop over and repeat with the second slice of meat.

Step 3    

Open the veal chops in front of you and stuff each one with one-fourth of the tomato and cheese slices, 3 green beans and a basil leaf. The stuffing ingredients shouldn't protrude from the meat; trim them if necessary. Season with salt and pepper and fold over the flaps. Seal the edge of each chop with 3 toothpicks.

Step 4    

Light a charcoal grill. Brush the chops with the olive oil and grill for 2 minutes. Season with salt, turn the chops and season on the second side. Grill for 2 minutes longer or until just cooked through.

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