• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Costolette Di Vitello Al Cartoccio

  • Recipe Submitted by on

Category: Italian

 Ingredients List

  • 4 tb Butter
  • 1/2 lb Mushrooms -- thinly sliced
  • 2 c Tomatoes; peeled -- diced
  • 1/2 c Prosciutto ham -- julienne
  • Cut
  • 1/2 c Dry white wine
  • Salt to taste
  • Freshly ground black pepper
  • To taste
  • 4 Loin veal chops -- 1" thick
  • 4 tb Olive oil
  • 3 tb 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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