- 2 veal rib or loin chops, cut 1 inch (2.5 cm) thick
- 1/2 tsp (2 mL) lemon pepper
- 2 tbsp (30 mL) herb-garlic flavoured soft cream cheese
- 1/4 tsp (1 mL) lemon pepper
Trim fat from meat. Using a sharp knife, cut a horizontal pocket through the centre of each chop. In a small bowl, combine stuffing ingredients and mix well. Spoon filling into each pocket in the veal. Close pockets with small skewers or wooden picks. Sprinkle both sides of chop with lemon pepper. Meanwhile, preheat broiler. Place chops on rack in broiler pan so that surface of veal is 3 to 4 inches (8 to 10 cm) from heat. Broil 5 to 6 minutes per side for medium doneness. Serve with a garden salad and a simple pasta dish made by tossing cooked bow-tie pasta with olive oil and fresh herbs.
Nutritional Information: 264 Calories * 39 g protein * 11 g Fat * 0.8 g Carbohydrate