Costolette Di Vitello Al Cartoccio |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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We don't splurge often with veal chops, but when we do this is what we make. A great combination of the chops with prosciutto, tomatoes and mushrooms. This makes a nice presentation served in the parchment 'packets'. Ingredients:
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 white wine |
3 tablespoons fresh parsley, minced |
salt, to taste |
Directions:
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.
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