← All recipes

Costolette Di Vitello Al Cartoccio (Fsts86A)

Costolette Di Vitello Al Cartoccio (Fsts86A) is built on Butter, Tomatoes Peeled Diced, and Olive Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 tbsp
• 2 cup
• 4 tbsp

Method (preview)

1. 1

   Melt butter in saucepan; saute mushrooms for 3 minutes.

2. 2

   Add tomatoes, ham, wine salt and pepper to taste and bring to a boil, lower heat and cook for 5 minutes.

3. 3

   Season chops with salt and pepper to taste.

4. 4

   Heat 2 T. olive oil in skillet; brown chops on both sides.

5. 5

   Cut 4 pieces of parchment paper large enough to completely fold over each chop.

6. 6

   Brush the paper with remaining oil.

7. 7

   Place a chop in center of each piece of parchment and cover with the sauce.

8. 8

   Sprinkle each chop with parsley.

9. 9

   Fold over the paper, sealing the edges well.

10. 10

    Place on a baking sheet; bake in a 375F oven for 15 to 20 minutes.

11. 11

    Serve in the paper with the top rolled back.

12. 12

    I like to remove the contents onto the dinner plate.

13. 13

    Fried zuchinni sticks go very well with this dish.

14. 14

    Enjoy.

15. 15

    Converted by MMCONV vers. 1.00