Costolette Di Vitello Al Cartoccio

Recipe Ingredients

4 tablespoons	60ml	Butter
		Freshly ground black pepper
1/2 lb	227g / 8oz	Mushrooms - thinly sliced
		To taste
2 cups	125g / 4.4oz	Tomatoes; peeled - diced
4		Loin veal chops - 1" thick
1/2 cup	118ml	Prosciutto ham - julienne cut
4 tablespoons	60ml	Olive oil
1/2 cup	118ml	Dry white wine
3 tablespoons	45ml	Parsley - minced
		Salt to taste

Recipe Instructions

Melt butter in saucepan; sauteemushrooms 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.

Source:
Mario Batali

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