Code Delicious With Dr. Mike

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Eggplant Parmesan. Ingredients: 4 oz. Fontina cheese 4 large, thin slices prosciutto 4 baby white veal chops, 12 oz. each including bone 1/2 cup flour 1/4 tsp. salt 1/8 tsp. white pepper 1/3 cup olive oil 6 oz. butter 1 tsp. chopped garlic 1 Tbsp. chopped onions 1/2 cup dry white wine 8 oz. exotic mushrooms (porcini, shiitake, or portobello, to name a few examples), sliced 1/4 inch thick Directions:Preheat the oven to 400 degrees.1. Cut the Fontina cheese into four thick, narrow, long slices. Place cheese on each chop and wrap the prosciutto around the cheese. 2. Mix the salt and white pepper into the flour, and sprinkle this on the veal chops. (Don't dredge.)3. Heat the olive oil very hot in a large skillet. Brown the chops, two at a time, to a medium-dark, crusty brown on both sides. Remove the chops and repeat with the second two.4. Put all fo