For the ratatouille, heat the olive oil in a frying pan over a medium heat, add the chopped onions and peppers and fry for 2-3 minutes, or until softened.
Add the chopped garlic, aubergine and courgette and fry for a further 2-3 minutes, stirring occasionally, until softened and golden-brown.
Add the tomatoes and continue to cook for a further 1-2 minutes.
Stir in the chopped basil leaves and season, to taste, with salt and freshly ground black pepper. Keep warm.
For the veal chop, using a sharp knife make a deep incision into the side of each veal chop to create a pocket.
Place one slice of the Dolcelatte into each of the pockets.
Season the stuffed veal chops with salt and freshly ground black pepper, then dip each of them into the beaten egg.
Sprinkle the breadcrumbs onto a plate and press the stuffed veal chops into the breadcrumbs until completely coated on all sides.
Heat the butter and the olive oil in a frying pan over a medium heat, then add the stuffed veal chops and fry for 3-4 minutes on each side, or until the breadcrumbs are golden-brown on both sides and the veal is just cooked through.
To serve, divide the ratatouille equally among four serving plates. Place one of the stuffed veal chops on top of each. Drizzle a little extra virgin olive oil over each veal chop.
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James Martin takes a look back at some of his favourite recipes and best moments.
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