Stuffed Veal Chops

Preparation info
  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 double-rib veal chops
  • 4 small thin slices of boiled ham
  • 4 slices of Gruyère cheese

Method

  1. Have the butcher split the meaty part of the chops all the way to, but not through, the bone.

  2. Preheat oven to moderate (350°F.).

  3. Place a slice of ham and a slice of cheese into the slit in each chop. Close the opening with f