Guido Reni was the glory of seventeenth-century Bolognese painting, and the veal chop that borrows his name is, appropriately, one of the glories of Bolognese cooking art today. Grilled veal chops can be so good, but they can also be so dry. This recipe is a masterly solution to the problem. The chop is divided in half to obtain two slices of meat joined at one side only, where they meet the bone. The slices are flattened to the thinness of scaloppine. It is not difficult to prepare the chops yourself, following the directions in the recipe, but if you have an accommodating butcher, he can do it for you. Parboiled green beans, tomatoes, cheese, and basil are placed between the two flaps of the chop, which are then stitched together with toothpicks. They grill in no time, because the meat is so thin, and the fragrant, soft, moist stuffing does wonderful things for the veal.
Although they are best grilled—and most of all over a charcoal or wood fire—the chops can also be sautéed in a pan with butter and vegetable oil.
© 1986 Marcella Hazan estate. All rights reserved.