Recipe - Costolette Di Vitello Al Cartoccio

4 tablespoon Butter
One half pound Mushrooms thinly cut or sliced up
2 cup Tomatoes; peeled minced
One half cup Prosciutto ham julienne
Cut
One half cup Dry white wine
Salt to taste
Freshly ground black pepper
To taste
4 Loin veal chops 1" thick
4 tablespoon Olive oil
3 tablespoon Parsley minced

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.

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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip