Costolette Di Vitello Al Cartoccio

4
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In


"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'."

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

Melt butter in saucepan; saute mushrooms for 3 minutes.

Step 2

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

Step 3

Season chops with salt and pepper to taste.

Step 4

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

Step 5

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

Step 6

Brush the paper with remaining oil.

Step 7

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

Step 8

Sprinkle each chop with parsley.

Step 9

Fold over the paper, sealing the edges well.

Step 10

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

Step 11

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.

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