Grilled Stuffed Veal Chops
- SERVINGS: 4
These chops are best grilled over a charcoal fire, but they can also be broiled or satéed in butter and oil.
- 12 thin green beans, ends trimmed
- 4 veal rib chops, cut 1-inch thick, protruding bones scraped clean
- 2 firm, ripe plum tomatoes—peeled with a vegetable peeler, sliced 1/4 inch thick and seeded
- 1/4 pound Fontina or mozzarella cheese, sliced 1/4 inch thick
- 4 large basil leaves
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 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.
- 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.
- 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.
- 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.
Richness from the cheese and texture from the beans enhance these sweet veal chops and point to a deep-flavored but not to powerful red. Consider a Rosso di Montalcino, such as one from Altesino, or a Rosso di Montepulciano, such as one from La Braccesca, both from Tuscany.