Costolette di vitello al cartoccio

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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