Costolette Di Vitello Al Cartoccio

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'.

Steps

Melt butter in saucepan.

Saute mushrooms for 3 minutes.

Add tomatoes , prosciutto , 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 tablespoons 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.

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.

Ingredients

butter, fresh ground black pepper, mushroom, tomatoes, loin veal chops, prosciutto, olive oil, dry white wine, fresh parsley, salt