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


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

Preheat oven, 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.

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