This quick and easy dish, one I have been making for workday suppers for years, is, with the right accompaniments, dressy enough for a dinner party as well. Fine choices would be Rosemary-Pancetta Potato Sauté (page 161) or Roasted Garlic Mashed Potatoes and Vegetables Glazed with Balsamic Vinegar.
- 3/4 cup coarse fresh bread crumbs
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup finely chopped flat-leaf parsley
- 4 tablespoons olive oil
- 4 garlic cloves, peeled and finely chopped
- 1 tablespoon finely chopped fresh rosemary
- 1/4 teaspoon lemon zest (colored part of peel, removed with a zester and minced)
- 4 1-inch-thick loin veal chops, each with a pocket prepared for stuffing
- Freshly ground black pepper
- 1 cup Homemade or store bought chicken stock
- 1/2 cup dry white wine
- 1 tablespoon fresh lemon juice
- Position a rack in the middle of the oven and preheat to 425 F.
- In a medium bowl, lightly toss together with a fork the bread crumbs, cheese, parsley, 2 tablespoons of the oil, the garlic, rosemary and lemon zest.
- Cut 1-inch slits in the sides of the veal chops with a paring knife opposite the side of the bone. Puncture the chops, sliding your knife in 80% of the way through. With the knife inside the chop, cut through the chop, make the pocket bigger on the inside, without making the 1-inch slit wider on the outside This way the stuffing can spread horizontally through the center of the chop. Divide the stuffing evenly among the pockets in the chops, using it all. This can be done several hours ahead of time and left in the refrigerator. Bring the chops to room temperature before cooking. Pat the chops dry and season with salt and pepper to taste. If stuffing is pouring out, use a toothpick to close the slit and take out before putting in the oven.
- In a large skillet over medium-high heat, warm the remaining 2 tablespoons oil. When it is hot but not smoking, add the chops. Cook, turning once, until browned, about 6 minutes total. Transfer the chops to a shallow baking dish, set in the oven and bake until the chops are done to your liking, 15 to 20 minutes for pale pink and juicy.
- Meanwhile, discard the oil but do not clean the skillet. Set it over high heat, add the stock, wine and lemon juice and bring to the boil. Boil, scraping the browned bits from the bottom of the skillet, until the sauce had thickened slightly and is syrupy, 3 to 5 minutes.
- Set the chops on plates, drizzle with the sauce and serve immediately.