Veal Chop Stuffed with Lemon Spinach

Spinach is not everyone’s cup of tea? With this recipe it is:

Sauté shallots in butter, remove stems from spinach, chop coarsely and add, season with pepper and season with salt, add lemon zest, parsley. Mix with pine nuts and grated white bread.

Cut the veal chops in the middle to make a pocket, season inside and out with pepper and season with salt, then fill with the spinach mixture. First flour them, then pull them through the beaten egg and turn them in the breadcrumbs to the other side. Roast gently in enough butter, at moderate temperature from both sides for ten min each.

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