Costolette Di Vitello Al Cartoccio(Fsts86A)

* Exported from MasterCook *

COSTOLETTE DI VITELLO AL CARTOCCIO (FSTS86A)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Pork
Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoon Butter
Freshly ground black pepper
1/2 pound Mushrooms -- thinly sliced
To taste
2 cup Tomatoes; peeled -- diced
4 Loin veal chops -- 1" thick
1/2 cup Prosciutto ham -- julienne cut
4 tablespoon Olive oil
1/2 cup Dry white wine
3 tablespoon Parsley -- minced
Salt to taste

Melt butter in saucepan; saute mushrooms for 3 minutes. Add tomatoes, ham, wine
salt and pepper to taste and bring to a boil, lower heat and cook for 5
minutes. Season chops with salt and pepper to taste. Heat 2 T. olive oil in
skillet; brown chops on both sides. 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.
Place on a baking sheet; bake in a 375F oven for 15 to 20 minutes. Serve in the
paper with the top rolled back. 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 zuchinni sticks go very well
with this dish. Enjoy.
Converted by MMCONV vers. 1.00



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