Ingredients
- 4 tablespoons butter
- Freshly ground black pepper, to taste
- 1/2 pound mushrooms, thinly sliced
- 8 ounces tomatoes, diced (peeled, diced, about 2 cups)
- 4 (32 ounces) veal loin chops (8-ounce each, 1-inch thick)
- 4 ounces prosciutto ham (julienned, 1/2 cup)
- 4 tablespoons olive oil
- 1/2 cup dry white wine
- 3 tablespoons parsley, minced
- Salt, to taste
How to Make
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Step 1: Melt butter in saucepan; saute mushrooms for 3 minutes.
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Step 2: Add tomatoes, prosciutto, wine, salt and pepper to taste and bring to a boil, lower heat and cook for 5 minutes.
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Step 3: Season chops with salt and pepper to taste.
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Step 4: Heat 2 tablespoons olive oil in skillet; brown chops on both sides.
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Step 5: Cut 4 pieces of parchment paper large enough to completely fold over each chop.
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Step 6: Brush the paper with remaining oil.
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Step 7: Place a chop in center of each piece of parchment and cover with the sauce.
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Step 8: Sprinkle each chop with parsley.
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Step 9: Fold over the paper, sealing the edges well.
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Step 10: Place on a baking sheet; bake in a 375F oven for 15 to 20 minutes.
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Step 11: Serve in the paper with the top rolled back.
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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
We hope you enjoy this recipe!
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