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Costolette Di Vitello Al Cartoccio

Costolette Di Vitello Al Cartoccio is a home-style recipe made with Butter Freshly Ground Black Pepper, Mushrooms To Taste, Tomatoes Peeled, Loin Veal Chops, Prosciutto Ham, and Olive Oil. Serves 4.

Ingredients

• 4.0 tbsp Butter Freshly Ground Black Pepper
• 0.5 lb Mushrooms To Taste
• 2.0 cup Tomatoes Peeled
• 4.0 Loin Veal Chops

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Method (preview)

1. 1

   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 zucchini sticks go very well with this dish. Enjoy.

2. 2

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