Veal Chops with Mushroom Stuffing

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Β½ pound fresh spinach
  • 2 tablespoons butter
  • ΒΌ cup finely chopped prosciutto (dry-cured Italian ham)
  • 3 tablespoons finely chopped onion
  • 2 tablespoons finely chopped shallots or green onions
  • Β½ cup chopped mushrooms
  • Β½ garlic clove, finely minced
  • 3 tablespoons soft fresh bread crumbs
  • β…“ cup grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 1 egg yolk
  • ΒΌ teaspoon grated nutmeg
  • 6 double-rib veal chops
  • β…“ cup vegetable oil
  • Β½ cup Chicken or Veal Stock


  1. Trim the spinach and wash thoroughly. Place the drained spinach in a saucepan with a tight-fitting lid. Do not add additional water. Simmer, covered, for three to five minutes, until spinach is wilted.

  2. Drain the spinach and let cool. When cool enough to handle, press it between the hands, then chop.

    A choice of chops

  3. Melt the butter and add the prosciutto, onion, shallots, mushrooms and garlic. Simmer, uncovered, until almost all the liquid has evaporated. The mixture should be lightly browned.

  4. Add the spinach and stir well. Add the bread crumbs, cheese, and salt and pepper to taste. Remove the saucepan from the heat and let cool slightly. Add the egg yolk and nutmeg and mix rapidly. Use the mixture to stuff the veal chops.

  5. Season the chops with salt and pepper and brown quickly in the oil in a heavy casserole.

  6. Add enough stock to the casserole to keep chops from sticking to the pan. Transfer the casserole to the oven. Bake, uncovered, for about one hour. Add more stock if the pan becomes too dry.

  7. Transfer the chops to a warm serving platter. Add the remaining stock to the casserole. Scrape the bottom and sides and cook over high heat for two minutes. Pour the pan juices over the chops.

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