Ingredients
4 shoulder veal chops, about 12 ounces each
salt and pepper to taste
4 tablespoons olive oil
1 carrot, peeled and diced
1 rib celery, peeled and diced
3/4 cup finely chopped onions
1 cup marsala
1 teaspoon tomato paste
1 cup chicken stock (preferably homemade)
1/2 teaspoon dried thyme
1/8 teaspoon dried marjoram
4 anchovy fillets (about 1 ounce) minced
10 ounces frozen spinach, defrosted and drained
1 glove garlic, minced
3 tablespoons pine nuts
1/4 pound Italian Fontina, shredded
2 tablespoons freshly grated parmesan
Preparation
Pre-heat oven to 350
Season the veal shops with salt and pepper on both sides. In a large, nonstick skillet gently brown the chops on both sides in 2 tablespoons of olive oil. Place the browned chops in a wide shallow baking pan. Add the carrot, celery and 1/2 cup onion to the skillet and saute until lightly browned. Deglaze the pan with the marsala. Stir in the tomato paste and boil for 3 minutes. Pour this liquid over the chops, cover the baking pan and bake in a preheated 350 degree oven for 1 1/2 hours.
Mean while, heat remaining olive oil in a skillet. Add remaining onion, thyme, marjoram, and anchovies and cook over moderate heat until the onion is softened about 2 minutes. Add the spinach and garlic and cook until the mixture is dry. Stir in pine nuts, season to taste with salt and pepper. Set aside.
To serve reheat spinach mixture over low heat, stir in cheese, Serve alongside veal chop, spoon sauce on top of chop.
