| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“When God saw you – It was love at first sight”