Name Cheese _ stuffed Veal Chops


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* 4 thick lean veal chops
* 125 g (4 oz) Fontina or Bel Paese cheese, cut into 4 slices
* 2 tablespoons chopped basil
* 1 large garlic clove, finely chopped
* 2-4 tablespoons olive oil
* salt and pepper

1. Cut through each veal chop horizontally from the non-bone side to form a deep pocket. Press a slice of cheese well into the pocket of each chop. Mix the basil and garlic with salt and pepper to taste and sprinkle some inside each chop. Brush the stuffed chops on both sides with olive oil.
2. Cook the stuffed chops on the oiled grid of a preheated barbecue over the hot coals for 5 minutes on each side. Serve at once with some grilled vegetables.

Serves: 4

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