Costolette Di Vitello Al Cartoccio
September 03, 2021
"This is a great combination of the chops with prosciutto, tomatoes, and mushrooms. It also makes a nice presentation if you serve it in the parchment 'packets'."
- Serving Size: 1 (432.1 g)
- Calories 736.1
- Total Fat - 48.2 g
- Saturated Fat - 17.1 g
- Cholesterol - 211 mg
- Sodium - 1170.5 mg
- Total Carbohydrate - 5.1 g
- Dietary Fiber - 2.8 g
- Sugars - 3.5 g
- Protein - 66.2 g
- Calcium - 73 mg
- Iron - 2.2 mg
- Vitamin C - 18.9 mg
- Thiamin - 1.7 mg
Melt butter in saucepan; saute mushrooms for 3 minutes.
Add tomatoes, prosciutto, 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 tablespoons 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
Tips & Variations
No special items needed.