Costolette di vitello al cartoccio (fsts86a)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| Freshly ground black pepper | ||
| ½ | pounds | Mushrooms -- thinly sliced |
| To taste | ||
| 2 | cups | Tomatoes; peeled -- diced |
| 4 | Loin veal chops -- 1\" thick | |
| ½ | cup | Prosciutto ham -- julienne |
| Cut | ||
| 4 | tablespoons | Olive oil |
| ½ | cup | Dry white wine |
| 3 | tablespoons | Parsley -- minced |
| Salt to taste | ||
Directions
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 bot Converted by MMCONV vers. 1.00
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