Roasted Boneless Veal Chop Stuffed With Artichoke, Wisconsin Swiss


Stuffing:
3 Tbsp. olive oil
1/2-lb. baby artichokes, cleaned and chopped
2-oz. thinly sliced pancetta, crisp-cooked and ground
1 shallot, chopped
2 cloves garlic, chopped
2 Tbsp. chopped Italian flat leaf parsley
1/2 c. (2-oz.) grated Chalet Swiss Cheese
Salt and freshly ground black pepper

Potatoes:
3 Tbsp. olive oil
1 1/2-lb. fingerling potatoes
1 clove garlic, chopped
1 Tbsp. rosemary leaves
15 cloves garlic, blanched
1 Tbsp. chopped Italian flat leaf parsley

Veal:
2 Tbsp. unsalted butter
6 (1 inch thick) boneless veal chops, pocket cut in veal for stuffing
1 1/2 c. veal sauce (demi-glace)

Stuffing: In large pan over medium heat, add olive oil. Sauté artichoke hearts. Add pancetta, shallots, garlic and parsley. Stir. Remove from heat. Add cheese, salt and pepper. Set aside.

Potatoes: Toss potatoes with olive oil, chopped garlic and rosemary. Place on baking sheet. Roast at 325° F for 30 minutes. Toss blanched garlic cloves and parsley with roasted potatoes.

Veal: Divide stuffing among veal chops. In large skillet over medium-high heat melt butter. Brown veal 4 minutes per side. Slice stuffed veal on angle. Place potatoes on plate. Arrange veal over potatoes. Top with veal sauce and garnish with 1 tablespoon julienned garlic chives.

Makes 6 servings.

Recipes and images courtesy of © 2015 Wisconsin Milk Marketing Board, Inc.

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Roasted Boneless Veal Chop Stuffed With Artichoke, Wisconsin Swiss

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