Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Butter |
| ½ pounds | Mushrooms -- thinly sliced |
| 2 cups | Tomatoes; peeled -- diced |
| ½ cup | Prosciutto ham -- julienne |
| \N \N | Cut |
| ½ cup | Dry white wine |
| \N \N | Salt to taste |
| \N \N | Freshly ground black pepper |
| \N \N | To taste |
| 4 \N | Loin veal chops -- 1\" thick |
| 4 tablespoons | Olive oil |
| 3 tablespoons | Parsley -- minced |
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.
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