*  Exported from  MasterCook  *

               Costolette Di Vitello Al Cartoccio (FSTS86A)

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tb            Butter
                        Freshly ground black pepper --
                        - to taste
     1/2  lb            Mushrooms -- thinly sliced
   2      c             Tomatoes -- peeled, diced
   4                    Loin veal chops -- 1" thick
     1/2  c             Prosciutto ham -- julienne cut
   4      tb            Olive oil
     1/2  c             Dry white wine
   3      tb            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 tb 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 375°F 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.


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