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Ingredients:

• 2 veal chops (approx. 1 pound each)
• 3 tbsp butter
• 1 tbsp flour
• 1/3 pound fresh mozzarella or fontina cheese
• 4 slices prosciutto
• 1/2 cup mushrooms
• 1 cup red wine (I prefer cabernet or marsala)
• 1 cup beef stock
• 1/2 tsp rosemary
• 1/2 tsp sage
• 1/2 tsp basil
• 1/4 tsp thyme
• 1 chopped shallot
• Salt & pepper

Directions

1. Sprinkle veal chop with salt, let rest on counter until meat reaches room temperature
2. Set sous vide to 130 degrees and cook veal chop for 3 hours (if you don’t have a sous vide, reverse sear in over at 250 degrees until internal temp reaches 120 degrees)
3. 20 minutes before meat in complete, make start prepping red wine sauce
4. In a small saucepan, melt 2 tablespoons butter, and saute shallots and mushrooms over moderately high heat until golden, 3 minutes. Add additional tablespoon of butter and stir in the flour to create roux. Slowly whisk in the stock until smooth. Add wine and simmer over low heat, whisking, for 10 minutes until sauce is thick. Stir herbs into the sauce.
5. Heat cast iron skillet on high and sear veal chop for 2 minutes on one side. Flip and top with proscuitto and cheese.
6. Pour wine sauce over the veal
7. Spoon sauce over veal until cheese starts to melt.
8. Cover and simmer until cheese melts completely and internal temperature hits 140
9. Plate the veal, top with sauce and let rest for 5 minutes before serving