Veal Chops with Mushroom Stuffing
(6 servings)
1/2 lb spinach
2 tbsp butter
1/4 cup finely chopped prosciutto
3 tbsp finely chopped onions
2 tbsp finely chopped shallots or scallions
1/2 cup chopped mushrooms
1 small garlic clove, minced
3 tbsp soft fresh breadcrumbs
1/3 cup grated Parmesan cheese
salt and freshly ground pepper to taste
1 egg yolk
1/4 tsp grated nutmeg
6 double-rib veal chops
1/3 cup vegetable oil
1/2 cup chicken stock
Trim spinach and wash thoroughly. Place drained spinach in saucepan with tight-fitting lid. Do not add additional water. Simmer, covered, for 3 to 5 minutes, until spinach is wilted.
Drain spinach and let cool. When cool enough to handle, press it between the hands, then chop.
Preheat oven to 375 F.
Melt butter and add prosciutto, onions, shallots, mushrooms and garlic. Cook, uncovered, until almost all the liquid has evaporated. The mixture should be lightly browned.
Add spinach and stir well. Add breadcrumbs, cheese, salt and pepper. Remove the saucepan from the heat and let cool slightly. Add egg yolk and nutmeg and mix rapidly. Use mixture to stuff the veal chops.
Season chops with salt and pepper and brown quickly in oil in heavy casserole.
Add enough stock to casserole to keep chops from sticking to pan. Transfer casserole to oven. Bake, uncovered, for about 1 hour. Add more stock if pan becomes too dry.
Transfer chops to warm serving platter. Add remaining stock to casserole. Scrape bottom and sides and cook over high heat for 2 minutes. Pour pan juices over chops.