Veal Chops Stuffed with Fontina

With knife parallel to cutting board, make a 2-inch wide by 2-inch deep cut in meaty side of each chop. Evenly stuff each cut with cheese and prosciutto; secure, if desired, with skewers. Lightly coat chops with 2 tablespoons flour, then dip in 1/4 cup Italian dressing. On aluminum foil-lined broiler rack or large shallow baking pan, arrange chops and broil, turning once, for 10 minutes or until done. Remove to serving platter and keep warm. Meanwhile, in medium skillet, heat remaining 1/4 cup Italian dressing and cook onion over medium heat, stirring occasionally, 5 minutes or until tender. Add water, broth and wine thoroughly blended with rosemary, pepper and remaining 2 tablespoons flour. Bring to a boil, then simmer, stirring occasionally, 3 minutes or until thickened. Stir in cream; heat through. Serve sauce over chops.