Fontina & Spinach Stuffed Veal Chop
The other day I was talking to someone about my job and how it’s sometimes hard to separate between cooking for work and cooking for fun. See cooking and teaching has always been my passion, but now that it’s also my full time job it presents some challenges such as the occasional burnout and the loss of just cooking for fun.
Lately, I have been making sure that at least once a week I get a chance to cook something new without a real plan and just have fun in the kitchen. (Being able to do that without recording sometimes is something I am still working on… I’m always trying to get that content for you 👏.) And this veal chop is a prime example of that. As I made this recipe, which was mostly for fun as it stirred up great memories and some nostalgia, I was just cooking from the “heart” as I like to say — a.k.a. no recipes and no taking measurements. Which is great, until sooo many of you requested the recipe (which is fair and I am so grateful for you 🫶) but the problem is that I don’t have actual measurements for you.
What you can find below is a ~ loose ~ recipe for what I made and how I did it. The measurements are guesstimates, but I have faith in you that through this guidance and your senses of taste and smell you will be able to recreate it, maybe even better than I did :)
So without further ado, let’s dive into this recipe…
1 bone in thick Veal Chop, or more 1 per hungry person
Salt and Pepper
1/2 cup Spinach
1 clove Garlic, grated
1/4 cup Fontina Cheese, grated
2 tbsp Flour
1 tbsp Olive Oil
1 tbsp Butter
1/2 Shallot, finely minced
1/4 cup Dry Sherry
1/2 cup Stock, chicken, beef or veg…doesn’t really matter
1 1/2 tbsp heavy cream
1 tbsp Butter
Salt and Pepper
Pre-heat oven to 350 degrees.
Using a small paring knife, make an incision into the side of the veal chop. Make sure to not cut all the way through, take it slow and use your hands to help open the gap if its your first time. It should be like a little pocket.
Season the inside of the pocket with salt, along with the front and back of the veal chop. You can use pepper here too, but I chose not to.
Heat a little bit of oil in a skillet (just use the same you’ll use to sear the meat later in.) Add the spinach, grate in the garlic and add a pinch of salt. Cook until wilted (abt 2 minutes, if that) and remove into a bowl.
Grate the fontina cheese and combine it with the spinach. Add the mixture into the cavity of the veal chop and use about two tooth picks to secure it. (I recommend a side weave of the toothpick so it doesn’t affect the sear ….honestly showed it on camera wrong in the video when doing it, but fixed it before I added it to the pan.)
Heat olive oil (or your fav cooking oil) in a pan over medium/ medium high heat. Once hot, add the chop and sear for a few minutes until you get a beautiful golden brown color. Flip, then add the butte and baste the top while it gets color on the other side. Once its golden on both sides, carefully move the veal chop on to an oven tray and place into the oven.
Cook the veal chop for about 5-10 minutes, depending on thickness until it is cooked through. In the meantime, make the sauce.
Remove all but 1 tbsp of oil from the pan you seared the chop in. Add in the finely chopped shallot and cook for 1 min until fragrant and softened. Add in the dry sherry and allow to reduce down by half. Then add the stock and allow that to reduce down by 75%.
When you’re almost ready to serve, add in the heavy cream and butter. Season to taste.
Serve the veal chop with sauce spooned over and ENJOYYYYYY!!!
ENJOY!!!
PDF of the recipe here -
Fontina & Spinach Stuffed Veal Chop W Sherry Cream Sauce
55.4KB ∙ PDF file
Have a question? Feel free to comment below!!!
Tried it out? Send me a picture and leave a review!! I love to see how your recreations turn out ❤️
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