4 veal chops
8 slices Gruyere
8 slices prosciutto
Flour for dredging
Salt and Pepper
1 cup panko bread crumbs
1 egg beaten
4 tablespoons butter
1 tablespoons olive oil
1-tablespoon tomato paste
¼ cup chicken broth
Pre-heat oven to 350
with a sharp knife cut a horizontal slit to the bone in each chop and flatten with a mallet.
Sandwich 2 slices of prosciutto between the cheese and place in the bottom fold of
Close each chop by laying the top fold on the bottom pound each chop with mallet
seal the pocket.
Season each chop with salt and pepper.
Place flour, egg, and panko on separate plates.
In a heavy-duty skillet melt 2 tablespoons butter and olive oil over low heat.
One at a time dredge the chops in the flour, shaking off excess, then in the egg, and lastly the panko
pressing firmly to make sure it adheres.
Raise the heat to medium high and cook the chop on both sides until golden.
Drop the tomato paste and chicken broth in the skillet and stir to distribute.
Place skillet in oven, bake for about 15 minutes turning once (130 on an instant thermometer).
Off heat stir in the remaining 2 tablespoons butter
Spoon sauce over chops and serve immediately
mushroom risotto or garlic parmigiamo mashed potatoes