Costolette Di Vitello Al Cartoccio

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 tablespoons butter
• fresh ground black pepper, to taste
• 1/2 lb mushroom, thinly sliced
• 2 cups tomatoes, peeled, diced
• 4 loin veal chops, 1-inch thick
• 1/2 cup prosciutto, julienned
• 4 tablespoons olive oil
• 1/2 cup dry wine
• 3 tablespoons fresh parsley, minced
• salt, to taste

Recipe

• 1 melt butter in saucepan; saute mushrooms for 3 minutes.
• 2 add tomatoes, prosciutto, wine, salt and pepper to taste and bring to a boil, lower heat and cook for 5 minutes.
• 3 season chops with salt and pepper to taste.
• 4 heat 2 tablespoons olive oil in skillet; brown chops on both sides.
• 5 cut 4 pieces of parchment paper large enough to completely fold over each chop. brush the paper with remaining oil. place a chop in center of each piece of parchment and cover with the sauce. sprinkle each chop with parsley. fold over the paper, sealing the edges well.
• 6 place on a baking sheet; bake in a 375f oven for 15 to 20 minutes.
• 7 serve in the paper with the top rolled back.
• 8 note: i usually place the parchment packages on a large wooden carving board and bring it to the table. you can either snip open the packages with scissors or carefully with a sharp knife. i like to remove the contents onto the dinner plate. fried zucchini sticks go very well with this dish. enjoy.