Vitello Al Cartoccio
main dish, pork
4 tablespoon butter
freshly ground black pepper
1/2 pound mushrooms; thinly sliced
to taste
2 cup tomatoes; peeled; diced
4 loin veal chops; 1" thick
1/2 cup prosciutto ham; julienne cut
4 tablespoon olive oil
1/2 cup dry white wine
3 tablespoon parsley; minced
salt to taste
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. Converted by MMCONV vers. 1.00
Yield: 4 servings
Preparation Time: 0:0
