Veal Chops Petite Marmite

Serves Six

This recipe was one of the most popular at the famous Petite Marmite. I have slightly altered the recipe to reduce saturated fats.

6 veal chops cut one inch thick

6 slices prosciutto 

2 truffles

6 egg whites

3 egg yolks

1 cup flour

2 cups fresh white bread crumbs

1/2 cup freshly grated Parmesan cheese

4 tbsp olive oil

2 tbsp margarine

Pepper to taste

Have your butcher butterfly the veal chops by cutting horizontally with care, but leave the meat attached to the bone. This creates two wings to hold the stuffing. Fill between each wing with one slice of ham and three slices of truffle.  Close the two parts to make an envelope. Pat each chop in the flour, then dip in the well beaten egg mixture. Mix the Parmesan with the bread crumbs and dip the chops into the final mixture, rolling them around carefully to fully coat each chop. 

Sauté the chops slowly in the oil and margarine mix for about eight minutes on each side.

This recipe goes well with Montrachet, a fine white Burgundy that has a school of supporters who proclaim it the greatest of the vins blancs of France.