Costolette Di Vitello Al Cartoccio

• 4 tablespoons butter
• fresh ground black pepper, to taste
• 12 lb mushroom, thinly sliced
• 2 cups tomatoes, peeled, diced
• 4 loin veal chops, 1-inch thick
• 12 cup prosciutto, julienned
• 4 tablespoons olive oil
• 12 cup dry white wine
• 3 tablespoons fresh parsley, minced
• salt, to taste

1. Melt butter in saucepan; saute mushrooms for 3 minutes.
2. Add tomatoes, prosciutto, wine, salt and pepper to taste and bring to a boil, lower heat and cook for 5 minutes.
3. Season chops with salt and pepper to taste.
4. Heat 2 tablespoons olive oil in skillet; brown chops on both sides.
5. Cut 4 pieces of parchment paper large enough to completely fold over each chop.
6. Brush the paper with remaining oil.
7. Place a chop in center of each piece of parchment and cover with the sauce.
8. Sprinkle each chop with parsley.
9. Fold over the paper, sealing the edges well.
10. Place on a baking sheet; bake in a 375F oven for 15 to 20 minutes.
11. Serve in the paper with the top rolled back.
12. Note: I usually place the parchment packages on a large wooden carving board and bring it to the table.
13. You can either snip open the packages with scissors or carefully with a sharp knife.
14. I like to remove the contents onto the dinner plate.
15. Fried zucchini sticks go very well with this dish.
16. Enjoy.

butter, fresh ground black pepper, mushroom, tomatoes, veal chops, olive oil, white wine, fresh parsley, salt

Taken from www.food.com/recipe/costolette-di-vitello-al-cartoccio-201049 (may not work)