Free Recipe Costolette Di Vitello Al Cartoccio
Recipe Type: I Recipes
Recipe Preparation: bake
Cooking Ingredients for Costolette Di Vitello Al Cartoccio Recipe
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
Costolette Di Vitello Al Cartoccio Preparation
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. Recipe By : From: Date:
Cooking Temperature:
Recipe Serves: 4
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