Veal Chops with Proscciutto and Sun Dried Tomatoes

Veal Chops with Proscciutto and Sun Dried Tomatoes

  • Prep: 30 min
  • Cook Time: 45 min
  • Total: 1 hr 15 min
  • Serving: Serves 4 people

Veal Chops with Prosciutto and Sun Dried Tomatoes is a hearty and sophisticated dish for dinner this winter.


  • 8 veal chops, trimmed of fat
  • 2 handfuls of flour, seasoned with salt and pepper
  • 2 ounces butter
  • 1 garlic clove, crushed
  • 6 slices prosciutto, chopped
  • 2 tablespoons of fresh rosemary, chopped
  • 8 ounces dry white wine
  • 16 sun-dried tomatoes, chopped
  • 4 tablespoons fresh basil, chopped


  1. Flour the veal chops. In a large frying pan, melt the butter over high heat, cooking the garlic, prosciutto and rosemary for a few minutes. Add the veal and brown it on both sides.
  2. Stir the wine into the mixture and bring to a boil. Reduce the heat and simmer for about 30 minutes.
  3. Remove the veal and prosciutto, set aside and keep warm. Over high heat, stir in the sun-dried tomatoes and cook until the sauces reduces by half. Stir in the basil and turn for a moment. Spoon the mixture over the veal chops and top with prosciutto.

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