Costolette Di Vitello Al Cartoccio

Name: Costolette Di Vitello Al Cartoccio
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
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

Submitted by lazyme

"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'."

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photo by breezermom

Ready In:: 45mins
Ingredients:: 10
Serves:: 4

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

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.
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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Reviews

Delicious! When I went to the store, they didn't have veal chops, so I used a veal shoulder steak....which is like a really large chop! So I cooked this longer than posted, and sort of like a roast. Normally I am not a fan of prosciutto, but it worked really well in this recipe. Little salt needed because of the salty prosciutto. I didn't use parchment paper wraps, since I cooked it as a roast. Instead I used a covered casserole dish. Very tender and has a delicious flavor. Thanks for sharing!

breezermom

RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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