Dining Tip: Giada's Decadent Cheese-Stuffed Milanese with Prosciutto

A crossover between veal Milanese and veal saltimbocca, this dish pairs well with a full-bodied, high-acid red from Italy to cut through the richness
Dining Tip: Giada's Decadent Cheese-Stuffed Milanese with Prosciutto
The veal is pounded thin before it's stuffed with cheese and sage, wrapped in prosciutto, breaded and fried. (Alanna Hale)
Sep 24, 2018

Note: This recipe originally appeared in the July 31, 2018, issue of Wine Spectator, "Mark Aubert."

Recipe courtesy of chef Giada De Laurentiis

Milanese-Style Veal Saltimbocca

• Three 12-ounce bone-in veal rib chops
• 9 thin slices fontina cheese (about 3 ounces total)
• 18 small sage leaves
• 6 thin slices Prosciutto di San Daniele
• 1 1/2 cups flour
• 6 eggs, beaten
• 2 1/4 cups panko breadcrumbs
• 2 1/4 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1/3 cup extra-virgin olive oil, plus more
• Shaved Parmigiano, if desired
• Fried sage, if desired
• Grilled lemon, if desired

1. Preheat the oven to 400° F. Using a sharp, thin knife, cut a slit into the flesh side of each chop almost to the bone. Pressing your hand on top of the chop, move the knife in a slicing motion to form a 3-inch pocket. Cover with plastic wrap. Using the flat side of a meat mallet or a small, heavy skillet, gently pound chops to about 1/3-inch thickness. Remove plastic wrap and discard.

2. Stuff 1 piece of the fontina into the pocket of each chop and close the meat around it. Place 3 small sage leaves on top of each chop. Cover the sage with a piece of cheese, followed by a piece of prosciutto. Turn the chops over and repeat on the other side.

3. Place the flour, egg and breadcrumbs in 3 separate shallow dishes and season each with 1/4 teaspoon salt. Season the flour with the pepper. Dredge both sides of the wrapped veal chops in the flour and shake off the excess. Then place the chops in the egg, and then the panko, pressing the breadcrumbs onto the chops.

4. Heat 1/3 cup olive oil, or enough to come about halfway up the side of a chop, over medium-high in a large skillet. Add 1 chop and cook for about 2 minutes, or until the bottom is golden-brown. Using tongs or a spatula, carefully flip and cook until the other side is golden-brown. Transfer to a baking sheet and repeat with the remaining 2 chops, adding oil if necessary. Place the baking sheet with all 3 browned chops in the oven for about 8 to 10 minutes, until an instant-read thermometer inserted into a chop reads 155° F. Let rest 5 minutes before serving.

5. Serve topped with shaved Parmigiano, along with fried sage and a grilled lemon on the side, if desired. Slice at table. Serves 6.

Sommelier's pick: Piccini Brunello di Montalcino Villa al Cortile 2012
"The veal is pounded thin, stuffed with fontina cheese and sage, wrapped with prosciutto, panko-breaded and pan-fried. This dish begs for a fuller-bodied, higher-acid red to cut through its richness. Brunello's natural earthy flavors of sweet tobacco and leather complement the smokiness of pan-frying very well."—James Bremner, Giada lead sommelier

Wine Spectator alternates:
Altesino Brunello di Montalcino 2013 (95 points, $65)
Caparzo Brunello di Montalcino 2013 (95 points, $45)

Cooking Pairings

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