Ingredients
For the veal
4 thick veal chops
salt and freshly ground black pepper
100g/3½oz Gruyère cheese, grated
100g/3½oz Serrano ham, chopped
25ml/1fl oz white wine
1 garlic clove, finely chopped
100g/3½oz plain flour
1 free-range egg, beaten
100g/3½oz fresh breadcrumbs
oil and butter, for frying
For the caramelised apples
50g/2oz unsalted butter
2 tbsp demerara sugar
2 Bramley cooking apples, peeled and cut into wedges
salt and freshly ground black pepper
sautéed potatoes, to serve
Method
1. For the veal, season the veal chops all over with salt and freshly ground black pepper. Using a sharp knife, cut a pocket into each chop along the long side.
2. In a bowl, mix together the cheese, ham, wine, garlic, salt and freshly ground black pepper.
3. Use this mixture to stuff the veal chops and secure with cocktail sticks.
4. Dredge the veal chops in flour, then dip into the beaten egg and finally the breadcrumbs, to coat completely.
5. Heat the oil and butter in a pan and fry the chops over a medium heat for about 12-15 minutes, turning occasionally, until golden-brown on both sides and cooked through.
6. For the caramelised apples, place the butter and sugar into a pan and add the apple wedges, with a pinch of salt and freshly ground black pepper.
7. Fry gently for 2-3 minutes, or until the butter and sugar has melted to form a caramel and the apples are slightly softened.
8. If you prefer the apples to be softer, continue frying for a few minutes over a low heat, stirring frequently so they don't burn.
9. To serve, place a veal chop onto each of four serving plates. Serve with the caramelised apples and some sautéed potatoes.
