2 veal chops, butterflied
2 tbsp. oil
2 tbsp. butter
Flour
1 to 2 eggs, well beaten
Stuffing
2 slices of Muenster cheese or Mozzarella
2 thin slices of prosciutto
2 tbsp. grated Parmesan cheese

SAUCE:

1 to 2 oz. white wine
1 tsp. chopped parsley
3 tbsp. butter
2 oz. chicken stock or beef stock

Preheat oven to 350°F, open veal chops on workboard, cover with wax paper and pound with side of cleaver, remove paper, lay slice of cheese, prosciutto and sprinkle grated cheese on 1/2 of the chop. Then fold over other half of the chop and pat down. Flour and thoroughly egg both chops.

Melt 2 tablespoons of oil and 2 tablespoons butter in pan over medium heat. When oil and butter are heated, slip chops in pan. Cook until chop is brown (about 2 minutes) and turn over, cook about 2 more minutes and place in oven for about 20 minutes. Place pan back on medium burner. Add white wine, parsley, butter and gravy, let simmer in sauce.