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In
a medium bowl, combine the scallions and Brie, mashing into a soft
paste; set aside.
Using
a paring knife, cut a pocket in the side of each veal chop, slitting
to the bone. Fill each chop evenly with the scallion-cheese paste.
Preheat
the grill or broiler. Brush each chop with olive oil and season
both sides with salt and pepper. Cook the chops for about 4 minutes
on each side or until slightly pink inside.
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