In honor of Don Vito Corleone, Roasted Veal Chop Stuffed with Spinach and Ricotta.

Spinach and Ricotta Filling
1 10oz. package frozen, chopped spinach
1/3 cup pine nuts
1 ½ cups ricotta cheese
1 egg
¼ cup grated Asiago cheese
¼ cup chopped Italian parsley
½ tsp. dried oregano
Salt and fresh ground black pepper

Place the block of frozen spinach in a colander and run under cold water. Let the spinach fully thaw. Wrap the spinach in a piece of cheesecloth and squeeze out all of the moisture, aka like ringing out a wet washcloth no less. Keep the drained spinach in a small bowl until ready to make the ricotta filling.

Heat a skillet over medium-high heat. Add the pine nuts to the dry skillet and toast just until the pine nuts start to brown, about 2-3 minutes.

In a large bowl add the drained spinach, toasted pine nuts, ricotta, egg, and parmesan. Stir the ricotta mixture until the ingredients are thoroughly combined.

Add the parsley and dried oregano and season the filling with salt and black pepper to taste.

Cover and refrigerate the filling until ready to use.

Veal Chops
4 1” thick veal chops
1 tablespoon olive oil
Salt and fresh ground black pepper
½ cup white wine
1 tablespoon chopped Italian parsley
2 tablespoons capers
2 tablespoons butter
Italian parsley for garnish

Using a small paring knife, cut a slit into the center of the veal chop to create a pocket. The tip of the knife should cut done to the bone. The slit should be about 3” in length.

Using a meat tenderizer or small mallet, gently beat on each flap of meat on the veal chop to flatten it. This will create two flaps of meat for encasing the filling.

Place about 3 tablespoons of the ricotta filling in the center of the pocket in the veal chop. Then use toothpicks to close the pocket.

Preheat the oven to 425F.

Heat the olive oil in a large skillet over medium-high heat. Season the veal chops with salt and pepper.

Add the veal chops to the hot skillet and sear just until the chops start to caramelize, about 2-3 minutes. Turn the veal chops over and sear the other side another 2-3 minutes.

Place the skillet with the veal chops into the oven and roast just until the chops are done and the ricotta filling is warmed through, about 15 minutes. To test for doneness, press the middle of each chop with your finger, it should be firm to the touch.

Remove the chops from the oven and place on a cookie rack to cool while you make the sauce. Place the skillet on top of the oven over medium-high heat.

Add the white wine and parsley to the hot skillet to deglaze the pan juices. Let the wine reduce by 1/3 and then add the capers and butter. Remove the skillet from the heat and stir the sauce to incorporate the butter.

Remove the toothpicks from the veal chops and place the chops on a serving platter.

Spoon the white wine sauce over the top of the chops and garnish with sprigs of Italian parsley. Serve “Corleone” (family) style.