Breaded Veal Chops with Walnut Pear Balsamic Glaze
Servings 4 people
- 4 pc French Cut Veal Chops
- 2 Tbsp Extra Virgin Olive Oil
- 1 cube Chicken Bouillon
- 1 Tbsp Chopped Garlic
- 2 cups Fresh Spinach
- 1/4 lb Imported Italian Fontina
- 1/2 cup DiGregorio Seasoned Bread Crumbs
- 2 eggs beaten
- 1 bottle Isola Walnut Pear Balsamic Glaze
In a large skillet over medium heat, warm olive oil and chicken bouillon. Add garlic. Simmer for 2-3 minutes. Add spinach and fontina. Cook until spinach has wilted. Remove from heat and set aside.
Butterfly the Veal chops. Spoon approximately 1-2 tbs of stuffing into chops. Dip chop into egg and then bread crumbs. Reheat skillet that was used for the stuffing. Use additional olive oil if needed. Over medium heat, lightly brown the chops, turning once.
Preheat oven to 350° F. Place chops in a large baking dish. Bake for 30-35 minutes or until fork tender. Remove from oven. Drizzle with Balsamic Glaze and serve.