MICHAEL'S VEAL CHOPS
Courtesy of Michael C. Wilson, Chef/Owner of Michaels Restaurant in Key West, FL.

• Breading:
• 1/2 cup finely chopped breadcrumbs
• 1/4 cup finely grated parmesan cheese
• 1 tablespoon garlic powder
•  
• 2 whole eggs beaten
• 2 10 oz. Veal Rib Chops, Center Cut (other portion sizes could be used)
• 4 thin slices of Prosciutto di Parma
• 2 oz. fresh mozzarella
• 2 large basil leaves
•  
• 1 oz. olive oil
• Salt
• White pepper
•  
• 6 medium size button mushrooms
• 2 tablespoons whole butter (2 1-tablespoon portions)
• 3 tablespoons flour
• 2 oz. Sweet Marsala wine
• 2 oz. beef stock

• Mix breading ingredients well
• Beat eggs and set aside
• Preheat oven to 400 F
• Pocket veal chops (cutting slits in the side entering the fat side and cutting to the bone). Place 2 slices of Prosciutto di Parma flat and the other two slices flat. Lay one basil leaf and 1 oz. fresh mozzarella on each set of Prosciutto di Parma slices and roll. Stuff rolled Prosciutto di Parma slices into pocket of each veal chop. Flour each veal chop. Dredge in egg and shake off excess. Firmly pack each chop into bread crumbs.
• Saute stuffed veal chops in olive oil over high heat until golden brown on both sides. Add salt and white pepper to taste. Place veal chops in baking pan at 400 F for 12 minutes.
• Sautee mushrooms over high heat with 1 tablespoon of butter until soft. Add 2 oz. Sweet Marsala wine and reduce by one half. Add 2 oz beef stock and bring to a simmer over high heat and reduce mixture by one half again. Remove from heat. Add remaining one tablespoon of butter and when melted, pour over finished veal chop.

Serving suggestion: Place veal chop on a bed of spinach sauteed with Prosciutto di Parma.