Stuffed Veal Rib Chops with Truffle Oil


  1. Slice a pocket in each of the veal chops. Stuff one slice of prosciutto and fontina cheese in each pocket.
  2. Rub olive oil on each side of the veal chops. Sprinkle rosemary, oregano, salt and pepper on each side of the veal rib chops.
  3. Grill for 3-4 minutes on each side then serve. Drizzle one ounce of Truffle Oil on each chop when plated.  


  • 4 slice(s) cheese, fontina
  • 4 oz. oil, truffle
  • 1 Tbsp. oregano, fresh, minced
  • 4 slice(s) Roma® Prosciutto
  • 1 Tbsp. rosemary, fresh sprigs, minced
  • 4 14 oz. veal, rib chop(s), frenched