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.
The chops can be stuffed and sealed early in the day.
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.