Breaded Veal Chops with Balsamic Glaze

INGREDIENTS: 

• 4 - 1 1/2” French Cut Veal Chops

Stuffing

• 1/2 cup DiGregorio Seasoned Breadcrumbs
• 1/4 lb Imported Italian Fontina
• 1 btl Balsamic Glaze
• 2 Tbsp. Extra Virgin Olive Oil
• 1 cube Chicken Bouillon
• 1 Tbsp. Chopped Garlic
• 2 cups Fresh Spinach
• 2 Eggs, beaten

INSTRUCTIONS:

Preheat oven to 350° F.

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 tbsp. 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. 

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.