Stuffed veal chop

INGREDIENTS FOR 1 CHOP
1 veal chop, 2 cm thick
2 cooked ham slices
3 or 4 Scamorza dolce slices
3 or 4 dried tomatoes in oil
1 egg
Breadcrumbs
Salt and pepper
Extra virgin olive oil
A knob butter
Italian '00' flour
A little milk

I place chop on a board.

I cut a pocket with a sharp pointed knife.

I dice Scamorza and chop tomatoes and ham.

I open pocket and fill.

I press closed.

I beat egg with a fork and milk on a plate.

I flour chop and remove excess; secure with 2 cocktail sticks if needed to retain filling.

I coat thoroughly in egg.

Then breadcrumbs, pressing.

On the other side too.

I heat oil and butter.

I add and turn chop, avoiding excessive heat that burns outside while inside stays raw.

Once cooked and golden, I drain on kitchen paper.

I serve with fresh tomatoes or salad and only now salt.

It was large enough for two, so I sliced it.