Source: dLife

Veal Marsala stuffed with cheese.

Servings

4 Veal, loin chop, lean, raw , 1 inch thick (3-ounces each)
0.5 cup grated romano cheese
2 tbsp fresh oregano , minced
2 tbsp white all purpose flour
0.5 tsp black pepper , freshly ground
0.25 tsp salt
1 tsp olive oil
0.5 cup Broth, beef, clear, reduced sodium, ready to serve, canned
0.25 cup red wine (Marsala or other dry red wine)
1 pinch fresh oregano (optional)

1 Cut chops in half horizontally to within 1/2 inch of 1 long edge.
2 Open chops, and place between 2 sheets of heavy duty plastic wrap, flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
3 Combine cheese and minced oregano, tossing lightly.
4 Place one fourth of mixture on 1 cut half of each veal chop. Fold chops to enclose filling, press edges together and secure with wooden toothpicks.
5 In a shallow dish, combine flour, pepper and salt. Coat chops on all sides with mixture.
6 Pour oil into a large nonstick skillet and place over medium high heat until hot.
7 Add chops to skillet, cook 3 minutes on each side or until browned.
8 Add broth and wine, bring to a boil. Reduce heat, and simmer uncovered, 15 minutes, turning chops occasionally.
9 To serve, place chops on individual serving plates and spoon juices over chops. Garnish with oregano sprigs(optional).

Very flavorful. Great to serve for a dinner party.