Grilled veal chops stuffed with vegetables and cheese (Costolette di vitelllo alla Guido Reni) from Marcella's Italian Kitchen by Marcella Hazan

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  • Eat Your Books

    See recipe for variations.

  • nicolepellegrini on June 04, 2018

    I've made this a few times, though I tend to vary up the stuffing ingredients while following the basic method. For instance, using tender spring asparagus instead of green beans; sage instead of bail, etc. It always comes out delicious though it can be tricky to assemble properly and to cook just right. If you have very thick chops, even pounded out well, I find it always takes longer than 2 minutes per side to cook through to the bone. (I tend to do 2 minutes/side at high temperature and then drop the grill down low, or finish the chops in the oven to desired cook.)

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