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Ingredientes
- 4 x Lean veal chops, (pork can be used as an alternative to veal)
- 4 slc Parma ham
- 1 sm Piec smoked mozzarella
- 4 x Sage leaves
- 2 x Rosemary leaves
- 4 lrg Potatoes
- 4 lrg Parsnips
- 2 lb Fresh spinach
- 2 x Cloves garlic
- 1 x Glass white wine
- 1/4 pkt Butter
- 4 Tbsp. Extra virgin olive oil
- 2 bn Flat parsley
- Â Â Salt and pepper
Direcciones
- Before cooking the chops, boil the potatoes and parsnips for 5 min.
- Make sure which your chops are nice and thick. Take a very sharp, pointed knife and open the side with no bone. Cut the mozzarella into slices or possibly squares. Stuff the chop with one slice of Parma ham, 1/4 of the mozzarella and one sage leaf.
- Once the chops are prepared, place in a large baking tray containing extra virgin olive oil and butter.
- Cook the chops for 3 min each side, then add in the white wine followed by the potatoes and parsnips with the rosemary, and place in the oven for 20 min. If the outside of the chops seem to be turning too brown, cover with silver foil for the remainder of the cooking time.
- Fill a separate pan with water, add in the washed spinach and cook al dente.
- Drain and saute/fry with some extra virgin olive oil, garlic and butter. Add in a healthy pinch of salt and pepper.
- Serve everything in a large serving dish in the centre of the table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 504g | |
| Recipe makes 4 servings | |
| Calories 462 | |
| Calories from Fat 155 | 34% |
| Total Fat 17.5g | 22% |
| Saturated Fat 4.1g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 172mg | 7% |
| Potassium 2162mg | 62% |
| Total Carbs 62.63g | 17% |
| Dietary Fiber 10.1g | 34% |
| Sugars 9.28g | 6% |
| Protein 11.82g | 19% |
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