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Stuffed Veal Chops with JEC’s Veloute’ Sauce

​(pairing suggestion Stagecoach Vineyard® Cabernet Sauvignon (Napa Valley)

We love serving veal dishes with our cabernet wines and this is the perfect pairing for our 2017 Stagecoach Vineyard® Cabernet Sauvignon.  It’s an easy recipe to prepare and you’ll wow your guests!  This recipe serves 4.

What you’ll need for the veal:
4 Center Cut Veal Chops (about 1 ½ inches thick)
½ lb. sliced or grated gruyere cheese (you may substitute swiss)
8 slices of prosciutto
Toothpicks (uncolored)
Roasting pan with grill rack.

To prepare the veal, preheat your oven to 400 degrees.

  • On a flat surface. Use a sharp pairing knife and cut a pocket on side opposite the bone.
  • Take two pieces of prosciutto and on a flat surface crisscross them. Place cheese in center of the cross and fold ends up to form a square. Make sure cheese is covered on all sides by the prosciutto (this helps prevent the cheese from oozing out during baking).  Insert the square into the chop pocket and use toothpicks in a crossing pattern to seal the open side of the veal.
  • Place chop on its side on top of a grill rack in a roasting pan. Pour a small amount of water in the bottom of roasting pan (this prevents anything that drips from burning and makes cleaning up easier).
  • Bake on the middle rack of your preheated oven and cook for 20 minutes.

2 tablespoons salted stick butter
1 teaspoon corn starch
2 cups veal stock (you can substitute beef stock – the result is not quite the same but still good)
1/3 Cup Half & Half
½ tablespoon of dried minced onion flakes
¼ teaspoon garlic powder
A few drops of balsamic vinegar
Pinch of Black Pepper
A sprinkle of dried Tarragon flakes
¼ teaspoon Gravy Master liquid (option but provides a nicer color for richer color)

To prepare the sauce:

  • Over medium heat, melt butter in a small sauce pan. Whisk in corn starch (make sure it doesn’t burn).  Slowly add the veal stock and continue to whisk until incorporated. Whisk in Half and Half.  Add onion flakes, garlic powder, black pepper and tarragon flakes. Stir in balsamic vinegar and Gravy Master.  Cook until sauce slightly thickens to a consistency of thin gravy. If sauce is too loose, add a small amount of corn starch and whisk in; if sauce is too thick add a little more half & half or water.   You may prepare this ahead of time – just add a small amount of water when reheating and continuously whisk to prevent burning.
  • Remove veal from oven right before serving. Remove all toothpicks from veal chops.  Place one chop on plate and cover with sauce.  Serve with your favorite potato dish and roasted vegetables.


Below are some of our favorite food and wine pairing suggestions:

You should only make wines you love to drink...

Karen's Corner - Food and Wine Pairings